Asian noodles
Sunny spices up dinner with these vegetarian rice noodles.
- Preparation Time20 mins
- Cooking Time10 mins
- Serves4
- DifficultyEasy
1 lime, juiced
60ml seasoned rice vinegar
5g chopped coriander leaves
2cm piece ginger, minced
1 clove garlic, minced
20g honey
2 tsps sesame oil
1 tsp red pepper flakes
1 (400g) bag Oriental-style rice vermicelli
1 carrot, grated
1 spring onion, thinly sliced
1/2 cucumber, peeled, grated
30g peanuts
1 red beetroot, peeled, grated
1) Whisk lime juice, rice vinegar, coriander, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare rice noodles according to package directions; drain and quick chill in a bowl of ice water.
2) Once well drained, toss noodles in a large bowl with carrot, spring onion, cucumber and peanuts and pour dressing over top. Mix well.
To serve, place noodles into serving bowls and top with a heap of beets.
