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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.

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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