Coconut and herb noodle salad

  • Skill Easy
  • Prep time 5 mins
  • Cook time 5 mins
  • Servings 4

Enjoy this high fibre Coconut and herb noodle salad with fresh herbs for a light mid-day meal or as a tasty accompaniment to your evening meal.

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

  1. 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.
  2. Add beansprouts, coriander, mint and basil.
  3. Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.
  • Per Serve
  • Energy (kJ)
    875
  • (Cal)
    209
  • Protein (g)
    6
  • Fat (g)
    5
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    32
  • Sugars (g)
    6
  • Dietary Fibre (g)
    4.6
  • Sodium (mg)
    245
  • Potassium (mg)
    307
  • Calcium (mg)
    107
  • Iron (mg)
    2.9