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Serving size: Serves 2
Cuisine type: Asian, Thai
Cooking time: Less than 15 minutes
Special options: Egg free, Gluten free, Heart friendly, Lactose free, Low fat, Vegetarian
Course: Side dish
Favourite flavours: Easy recipes, Salad

Thai noodle salad

INGREDIENTS

100g dried rice noodles*
1 spring onion, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
1 tablespoon unsalted peanuts or cashews, chopped
2 tablespoons coriander, chopped


Dressing
2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
Juice of 1 lemon
½ teaspoon fresh ginger, finely chopped

METHOD

Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside. In a small bowl combine dressing ingredients. In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well. Serves 2.

Variation:
*Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.

Serving suggestion

Serve with roast pork loin or chicken.

(3 serves of vegetables in this recipe)

Recipe from Healthy Food Fast© State of Western Australia 2009, reproduced with permission.