Vegetable and Rice Noodle Salad Recipe

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  • Rice Noodles – 125 gms
  • Sesame Oil – 2 tsp, toasted
  • Garlic Clove – 1, crushed
  • Fresh Ginger – 1 tsp, grated
  • Baby Sweetcorn – 55 gms, thinly sliced
  • Tiny Broccoli Florets – 55 gms
  • Mangetout – 55 gms, thinly sliced
  • Red Pepper – 1/2, deseeded and thinly sliced
  • Beansprouts – 85 gms
  • Fresh Coriander Leaves – to garnish
  • Red Chilli Pepper – to garnish, chopped

For the Dressing:

  • Peanut Oil – 2 tblsp
  • Lime Juice – 1 1/2 tblsp
  • Sweet Chilli Sauce – 2 tblsp
  • Salt and Pepper


  1. To make the dressing, whisk all the ingredients together in a small bowl.
  2. Place the noodles in a shallow bowl, pour over boiling water and leave to soak for 5 minutes.
  3. Drain well and refresh under cold running water.
  4. Transfer to a salad bowl, pour over half the salad dressing and toss well.
  5. Heat the sesame oil in a wok and stir-fry the garlic and ginger for a minute.
  6. Add the sweet corn, broccoli, mangetout and pepper.
  7. Stir-fry over a high heat for 2 to 3 minutes.
  8. Add the hot vegetables to the noodles with the rest of the salad dressing and toss together.
  9. Cool, then stir in the beansprouts.
  10. Serve garnished with coriander leaves and chilli pepper.

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