10 minutes preparation
3 serves of vegies in this recipe
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
2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
Juice of 1 lemon
½ teaspoon fresh ginger, finely chopped
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.
* Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.
For an easy lunch add 150g cooked chicken to serve as a meal.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 2
Serve size: 205 g