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Donal Skehan
Crunchy Rice Noodles with Greens Salad | DonalSkehan.com
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Crunchy Rice Noodles with Greens Salad

October 01

For something a little light but with all the sweet, spicy & salty kicks, things I love about Vietnamese food, a salad which makes a great lunchbox filler or a light weeknight supper. Traditional, it is not, but this recipe borrows from some Asian pantry staples to create a slippery noodle dish that is veggie packed and incredibly satisfying. The crunch of both peanuts and crispy shallots are essential here to make the whole dish feel more-ish. 

  • serves Serves 4
  • time 20 mins

Method

  1. 1. Put all the ingredients for the dressing into a small blender and blitz to a smooth paste. Add a little water if it's too thick.
  2. 2. Bring a pan of water to the boil and cook the noodles for 2-3 minutes then drain and rinse in warm water. Tip into a serving bowl and toss with the dressing.
  3. 3. Cook the edamame in boiling water for 2-3 minutes then drain and add to the noodles with the avocado, cucumber and lettuce.
  4. 4. Scatter with the peanuts, crispy shallots, mint and serve.

Ingredients

200g flat rice noodles

150g edamame

2 avocados, cubed

½ cucumber, deseeded and sliced into half moons

1 baby gem lettuce, shredded

60g roasted peanuts, chopped

50g shop bought crispy shallots or onions 

Small handful fresh mint leaves, chopped

For the dressing: 

1 long red chillies, finely chopped

1 tbsp fish sauce

Juice of 2 limes

1 tsp soy sauce

1 tbsp honey

2 tbsp sesame oil 

50g fresh coriander leaves and stalks