It really is so easy to create this delicious Rice Noodle Salad recipe, we love to serve it as part of a lunch or dinner feast, or simply on its own. Add grilled prawns or chicken for an added protein boost.
Rice Noodle Salad Recipe by Jo O’Keefe for ele Magazine.
500g flat rice stick noodles, cooked in boiling salted water, and drained
2 cups fresh bean shoots
1/2 cup fresh coriander, chopped
1/4 of fresh hot chilli, sliced
1 cup roasted peanuts, roughly chopped
1/4 cup peanut oil or light olive oil
1 tsp castor sugar or palm sugar
Juice of 1 lime
- Mix all dressing ingredients together.
- Pour dressing over cold cooked noodles.
- Add 2 cups of fresh bean shoots and extra coriander if desired.
- Gently toss salad and serve.
ele Note – This salad can be made ahead and refrigerated or cook the noodles in advance and put into the fridge. Add the dressing and sprouts just prior to serving.
Serve this easy salad with our Marinated Chicken Maryland recipe for a delicious and simple dinner or weekend lunch.