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Rice Noodle Salad With Coconut Dressing

Chef.Foodie's picture
Ingredients
  Rice noodles 8 Ounce (225 Gram)
  Sunflower oil 1 Tablespoon
  Spring onions 1 Bunch (100 gm), chopped
  Red chili 1 , deseeded and finely chopped
  Carrot 1 , peeled and cut into matchsticks
  Red pepper 1 , deseeded and thinly sliced
  Pak choi 6 Ounce, roughly shredded (175 Gram)
  Cucumber 1⁄2 , deseeded and cut into matchsticks
  Unsalted peanuts 1⁄2 Ounce, finely chopped (15 Gram)
  Chopped coriander 2 Tablespoon
For the dressing
  Coconut milk powder 1 Ounce (25 Gram)
  Boiling water 1⁄4 Pint (150 Milliliter)
  Soy sauce 1 Tablespoon
  Sesame oil 1 Teaspoon
  Smooth peanut butter 2 Tablespoon
Directions

1. Place the noodles in a large bowl, then pour over boiling water to cover. Leave to soak for 10 mins, stirring with a fork. Drain, rinse under cold water, then drain well.
2. For the dressing, mix the coconut milk powder with the boiling water in a small pan until smooth. Stir in remaining ingredients, gently heat for 3 mins, then set aside.
3. Heat oil in a large frying pan or wok, then add spring onions, chilli, carrot and red pepper. Stir-fry for 3 mins, add pak choi, then cook for 1 min until wilted. Remove from the heat, toss with noodles and cucumber, then season to taste.
4. Pour the dressing over the salad and toss well. Scatter with the chopped peanuts and coriander, then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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