A delicious and healthy no cook recipe from Claire Thomson.
Ingredients
- 300 g brown rice noodles soaked according to packet instructions
- For the sauce:
- 120 g smooth unsweetened peanut butter
- 1 tbsp fish sauce
- 1 tbsp light or dark soy sauce
- 2 tbsp sesame oil
- 2 tsp light brown or palm sugar or maple syrup
- 1 tbsp sweet chilli sauce (plus more if you like, to taste at the table)
- Juice of ½ lime
- To serve:
- 1 Cucumber sliced thinly into half-moons
- ½ bunch spring onions trimmed and thinly sliced
- a Small bunch coriander roughly chopped
- Handful roasted salted peanuts lightly crushed
- ½ lime cut into wedges.
- chilli sauce chilli oil or sweet chilli sauce, to taste
Servings:
Instructions
- Drain the noodles and toss with 1 tsp sesame oil so they don't stick.
- In a mixing bowl, whisk just enough warm water into the peanut butter to make a thick sauce with the consistency of double cream, then stir in the remaining sauce ingredients. Taste, adjusting with more of any of the ingredients to your preference.
- Add the prepared noodles, adding a touch of cold water if necessary, to loosen the noodles and prevent them from clumping too tightly.
- Divide the noodles into serving bowls, topping each with the sliced cucumber, spring onions and coriander before scattering with the peanuts.
- Serve with lime for squeezing and hot sauce.
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