Take the fixings to work and make this zesty Thai salad for lunch. It’s a no-cook no-brainer.
Ingredients
- 200g packet dried egg noodles
- 1 Lebanese cucumber, halved lengthways, seeded, sliced diagonally
- 200g grape tomatoes, halved
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 stalk lemongrass (white part only), finely chopped
- 2 small red chillies, finely chopped
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 1/4 cup roasted peanuts, roughly chopped
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 4 minutes or until just tender. Drain. Place in a large bowl.
- Step 2Add cucumber, tomato, mint and coriander to noodles.
- Step 3Using a fork, whisk together lemongrass, chilli, fish sauce, lime juice and brown sugar together in a jug. Pour over noodle mixture. Toss gently to combine. Sprinkle with nuts. Serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1042 kj
Energy
6g
Fat Total
1g
Saturated Fat
4g
Fibre
10g
Protein
42mg
Cholesterol
1552.23mg
Sodium
10g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Barbecued beef rump steak or chicken skewers.
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0