Cucumber and noodle salad with peanuts
This delicious salad is the perfect lunch or dinner on a warm day. It’s bursting with fresh flavours.
- 200g rice noodles
- 1 Australian Continental Cucumber, thinly sliced
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 shallot, thinly sliced
- 1 long red chilli, thinly sliced (optional)
- 1 tbs fish sauce
- 2 tbs rice wine vinegar
- 2 tbs lime juice
- 1 tsp sesame oil
- 1/3 cup (45g) unsalted roasted peanuts
- Lime wedges, to serve
Cook the noodles following packet directions. Refresh under cold water. Drain well.
Combine noodles, cucumber, mint, coriander, shallot and chilli, if using, in a large serving bowl. Combine the fish sauce, vinegar, lime juice and oil in a small bowl. Drizzle over the noodle mixture and gently toss to combine.
Sprinkle noodle salad with peanuts and serve with lime wedges.