- 0:20 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
Ingredients
- olive oil cooking spray
- 375g Thai-style sausages
- 125g dried rice vermicelli noodles
- 1/3 cup sweet chilli sauce
- 2 tablespoons lime juice
- 1 red capsicum, thinly sliced
- 1 large carrot, grated
- 1 Lebanese cucumber, halved lengthways, thinly sliced
- 1/2 cup fresh Thai basil leaves
- 1/3 cup fresh mint leaves, torn
- 50g mixed Asian salad leaves, roughly chopped
Method
- Step 1Spray a large frying pan with oil. Place over medium-high heat. Add sausages. Cook, turning, for 8 to 10 minutes until browned and cooked through. Transfer to a plate. Cool for 5 minutes. Thinly slice.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
- Step 3Place sweet chilli sauce and lime juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 4Place noodles in a large bowl. Add sausage, capsicum, carrot, cucumber, basil, mint, salad leaves and sauce mixture. Toss to combine. Serve.
Nutrition
1349 kj
Energy
9.2g
Fat Total
3.1g
Saturated Fat
2.3g
Fibre
16.6g
Protein
25mg
Cholesterol
678mg
Sodium
41.6g
Carbs (total)
All nutrition values are per serve
Notes
You could replace the Thai basil with fresh coriander leaves.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0
