Coconut and herb noodle salad

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.

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Ingredients

  • 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

Method

  1. Step 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. Step 2

    Add beansprouts, coriander, mint and basil.

  3. Step 3

    Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.

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