- 0:20 Prep
- 4 Servings
- Capable cooks
Take the fixings to work and make this zesty Thai salad for lunch. It’s a no-cook no-brainer.
Ingredients
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200g packet dried egg noodles
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1 Lebanese cucumber, halved lengthways, seeded, sliced diagonally
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200g grape tomatoes, halved
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1 cup fresh mint leaves
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1 cup fresh coriander leaves
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1 stalk lemongrass (white part only), finely chopped
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2 small red chillies, finely chopped
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1/4 cup fish sauce
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1/4 cup lime juice
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2 tablespoons brown sugar
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1/4 cup roasted peanuts, roughly chopped
Method
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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.
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Step 2Add cucumber, tomato, mint and coriander to noodles.
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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
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1042 kj
Energy
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6g
Fat Total
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1g
Saturated Fat
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4g
Fibre
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10g
Protein
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42mg
Cholesterol
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1552.23mg
Sodium
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10g
Carbs (sugar)
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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
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