Vegetable And Noodle Salad

(Serves 3)

Quick and simple to prepare yet looking amazing this salad has a very refreshing flavour and texture. If you prefer your vegetables slightly softer then blanch for a couple of minutes before running under cold water and combining with the remaining ingredients.


  • 225g rice noodles
  • 100g sugar snap peas
  • 100g mange tout
  • 100g baby corn, halved
  • 1½ tbsp jaggery, grated (20g)
  • 2 tbsp Thai fish sauce (30g)
  • Juice of 2 limes
  • ½ -1 tsp finely chopped red chilli (2-4g)
  • 3cm piece of ginger, peeled and grated (8g)
  • Garnish with 25g chopped unsalted toasted peanuts


  1. Pour boiling water over the noodles and stand for 4 minutes. Drain and refresh under cold water. Put in a large bowl with the vegetables.
  2. Mix together the jaggery, fish sauce, limejuice, chilli and ginger and stir until the jaggery has dissolved. Mix into the noodles and sprinkle over the peanuts to garnish.


  1. 2 cooked and sliced chicken breasts can be added to the vegetables for a more substantial dish.

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