Vietnamese noodle salad

Name: Fresh Vietnamese noodle salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Ingredients: 4 packets instant ramen/noodles; 1 tsp sesame oil; 1 carrot (shredded); 1/2 cucumber (cut into matchsticks); 1 cup bean sprouts; 2 spring onions (thinly sliced); 1/2 packet store bought coleslaw mix; 1/4 cup roasted peanuts; 1/4 cup fresh mint; 3 tbsp water; 1 tsp Olivado extra virgin peanut oil; 2 tbsp fish sauce; 2 tbsp caster sugar; 2 tbsp lime juice; 1/2 tsp minced garlic; 1 small chilli (finely sliced)

Vietnamese Noodle Salad with fresh vegetables mixed through

This noodle salad is fresh, light and crisp, but also packed with textures and punchy flavours. A perfect healthy way to use up any instant ramen you may have in the pantry!

Print Pin Rate

Prep Time 20

Cook Time 2

Total Time 22

Course Lunch, Salad, Snack

Servings people

Ingredients

4 packets instant ramen/noodles
1 tsp sesame oil
1 carrot shredded
½ cucumber cut into matchsticks
1 cup bean sprouts
2 spring onions thinly sliced
½ packet store bought coleslaw mix
¼ cup roasted peanuts
¼ cup fresh mint
3 tbsp water
1 tsp Olivado extra virgin peanut oil
2 tbsp fish sauce
2 tbsp caster sugar
2 tbsp lime juice
½ tsp minced garlic
1 small chilli finely sliced

Instructions

Cook the noodles according to the instruction of the packets. Drain, then toss with sesame oil along with the vegetables, peanuts and mint.
Combine the remaining ingredients in a bowl to make the dressing. Season with extra fish sauce or sugar to taste, then pour over the salad. Toss to coat and then serve immediately.