Coconut and herb noodle salad

Current rating: 5 (2 ratings)
Serves 4
Prep 5
Cook 5
Enjoy this salad with fresh herbs for a light mid-day meal or as a tasty accompaniment to your evening meal.

Enjoy more So Good recipes by downloading our FREE So Good Cook Book.

Description

Enjoy this salad with fresh herbs for a light mid-day meal or as a tasty accompaniment to your evening meal.

Enjoy more So Good recipes by downloading our FREE So Good Cook Book.
  • 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 Unsweetened
  • ¼ cup lime juice
  • 1 tbs sweet chilli sauce
  • 2 tsp tamari

Weight, measurement and temperature conversions

View nutrition information per serve

  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.

Nutrition Information