Ingredients
- 125g rice vermicelli noodles
- 1 cup trimmed beansprouts
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 cup small basil leaves
- ¼ cup roasted peanuts, chopped
Dressing
- ¼ cup So Good Almond Coconut Milk
- ¼ cup lime juice
- 1 tbs sweet chilli sauce
- 2 tsp tamari
Method
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 5 mins, until soft. Drain and rinse well. Transfer to a large bowl.
- Add beansprouts, coriander, mint and basil.
- Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.
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Per Serve
-
Energy (kJ)875
-
(Cal)209
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Protein (g)6
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Fat (g)5
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Saturated Fat (g)1
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Carbohydrate (g)32
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Sugars (g)6
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Dietary Fibre (g)4.6
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Sodium (mg)245
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Potassium (mg)307
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Calcium (mg)107
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Iron (mg)2.9