This is a really lovely salad to serve alongside chicken, meat or fish.   Alternatively, it is very tasty eaten on its own.   I quite like adding shredded chicken (the remains of a roast) to the salad and leaving everyone to just help themselves.    A main meal in one bowl!

Depending on what you have in the fridge, this salad can be made using shredded lettuce, red or green cabbage, red onions or any fresh herbs such as basil or Thai basil.

INGREDIENTS:

12 oz thin rice noodles or similar
2 carrots, shredded
1 cucumber, seeded and shredded
6 spring onions, thinly sliced
1 ½ cups fresh bean sprouts
1/3 cup fresh coriander, roughly chopped
½ cup fish sauce
½ cup seasoned rice vinegar
3 tablespoons coconut sugar
2 cloves garlic, finely chopped
¼ teaspoon crushed chilli flakes
½ cup edamame beans
½ pepper (orange, yellow, red or green) thinly sliced
1 lime (optional)

METHOD:

Cover the noodles with boiling water and leave to soften for 3 to 4 minutes. Rinse under cold running water and drain well before placing in a large bowl.

Add the shredded carrots, cucumber, bean sprouts, coriander, edamame beans, pepper and half of the onions to the noodles.

In a separate bowl mix together the fish sauce, rice vinegar, sugar, garlic and chilli flakes.

Pour ¾ of the dressing over the salad and toss to coat.   Add a squeeze of lime juice if desired.

Serve sprinkled with the remaining sliced onions.  Add the remaining dressing if desired.

Vietnamese Noodle Salad

This salad keeps well in the fridge overnight.

Original recipe by Heidi from FoodieCrush

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.