Herb, wa­ter­melon and rice noo­dle salad

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Rice noo­dles and herbs are used at ev­ery Viet­namese meal. rice ver­mi­celli noo­dles 2 nests wa­ter­melon 400g, cut into large chunks bean sprouts a hand­ful, blanched and re­freshed mint a bunch, leaves torn thai basil a bunch, leaves torn co­rian­der a bunch, leaves torn spring onions 3, finely chopped sesame seeds 1 tbsp, toasted


rice wine vine­gar 2 tbsp fish sauce 2 tbsp caster sugar 1 tbsp bird’s-eye chilli 2, finely chopped

Cook the rice noo­dles fol­low­ing pack in­struc­tions and re­fresh in ice-cold wa­ter. Drain, then put in a bowl along with the wa­ter­melon and bean sprouts. In a sep­a­rate bowl, mix to­gether all of the dress­ing in­gre­di­ents with 1 tbsp of wa­ter, stir­ring to dis­solve the sugar. Add the herbs and spring onions to the noo­dles and melon along with the dress­ing, toss well and pile onto a serv­ing plat­ter. Top with sesame seeds. PER SERV­ING 274 KCALS FAT 2.1G SATURATES 0.4G CARBS 55.9G SUG­ARS 12.3G FI­BRE 2.3G PRO­TEIN 6.7G SALT 1.6G

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