Thanks to quick-cooking noodles and ready-to-eat trout, this guest-worthy rice noodle salad comes together in just 20 minutes.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 400g thick rice noodles
- 1 baby gem lettuce, shredded
- 1 Lebanese cucumber, peeled into ribbons
- 2 shallots, thinly sliced
- 1/3 cup mint leaves
- 1/3 cup coriander leaves
- 150g pkt Coles Tasmanian Cold Smoked Trout
- 1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
- 1/4 cup (60ml) lime juice
- 2 tbs rice wine vinegar
- 1 tsp sesame oil
- 1 long red chilli, finely sliced (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the noodles following packet directions or until just tender. Drain well.
Step 2
Arrange the noodles, lettuce, cucumber, shallot, mint, coriander, trout and peanut on a serving platter.
Step 3
Place lime juice, vinegar, oil and chilli, if using, in a screw-topped jar. Shake well to combine. Season the salad and drizzle with dressing to serve.
