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Peanut Noodle Salad

I’m determined to change the rhetoric, which I subscribed to for many years, that salads are bland and boring. They’re just misunderstood! The key to unlocking maximum flavour is in the dressing and this one hits every flavour profile; utilising sour lime, salty soy and fish sauces, sweet honey and savoury sesame. Add the crunch of roasted peanuts and raw vegetables and the result is a taste and texture sensation.

Cook

5m

homepage-image

Peanut Noodle Salad

I’m determined to change the rhetoric, which I subscribed to for many years, that salads are bland and boring. They’re just misunderstood! The key to unlocking maximum flavour is in the dressing and this one hits every flavour profile; utilising sour lime, salty soy and fish sauces, sweet honey and savoury sesame. Add the crunch of roasted peanuts and raw vegetables and the result is a taste and texture sensation.

Cook

5m

Ingredients

Method

Turn cooking mode on

Step 1

Put your rice noodles in a heatproof serving bowl and cover with boiling water. Leave for 3–5 minutes until soft, then drain in a sieve.

For

1

M

I

1

nest

Rice noodles

1/2

Carrot, finely sliced or peeled into ribbons

1/2

Red pepper, finely sliced

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