Eastern Rice Noodle Salad
By the wlr team
Enjoy this salad hot or cold. This is the perfect lunch to prepare the night before and take to work or on a picnic.
Suitable for Vegans.
- Recipe makes: 1 serving
- Prep time:
10 mins - Cook time: 10 mins
- Calories: 438
per serving
Ingredients
- ½ red pepper
- ½ yellow pepper
- ¼ carrot
- 30g cucumber
- 1 stock cube
- 70g rice noodles
- 1 tsp sesame oil
- ½ lime, juiced
- 2 tbsp soy sauce, light
- 1 tsp peanut butter, smooth
Method
- Thinly slice the red and yellow peppers. Spiralize the carrot and cucumber or slice them as thinly as possible.
- Bring a saucepan of water, add the stock cube and cook the noodles as per packet instructions.
- When the noodles are nearly cooked throw the peppers and carrots into the boiling water and boil for the last minute or so.
- Drain the noodles and veggies. Drizzle over the sesame oil, add the cucumber and mix to coat.
- To make the dressing squeeze lime juice into a small bowl and mix with soy sauce and peanut butter, drizzle over the salad right before eating.
*Can be eaten hot or cold
Calories (kcal) | 438 |
Carbohydrate (g) | 71.5 |
Fat (g) | 12.2 |
Protein (g) | 9.1 |
Fibre (g) | 3.3 |
Alcohol (g) | 0.0 |
Fruit & Veg | 2.7 |
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