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Vegetable and Noodle Salad

Quick and simple to prepare yet looking amazing this salad has a very refreshing flavour and texture. If you prefer your vegetables slightly softer then blanch for a couple of minutes before running under cold water and combining with the remaining ingredients.


225g rice noodles
100g sugar snap peas
100g mange tout
100g baby corn, halved
1½ tbsp caster sugar (20g)
2 tbsp Thai fish sauce (30g)
Juice of 2 limes
½ -1 tsp finely chopped red chilli (2-4g)
3cm piece of galangal, peeled and grated (8g)

Garnish with 25g chopped unsalted peanuts


1: Pour boiling water over the noodles and stand for 4 minutes. Drain and refresh under cold water. Put in a large bowl with the vegetables.

2: Mix together the sugar, fish sauce, lime juice, chilli and galangal and stir until the sugar has dissolved. Mix into the noodles and sprinkle over the peanuts to garnish.

2 cooked and sliced chicken breasts can be added to the vegetables for a more substantial dish.

For a hot alternative, stir fry the vegetables in 1 tbsp oil and mix with hot noodles and the sauce.