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Coconut and herb noodle salad

Name: Coconut and herb noodle salad
Prep time: 5 min
Cook time: 5 min
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; Dressing¼ cup So Good Almond Coconut Milk Unsweetened; ¼ cup lime juice; 1 tbs sweet chilli sauce; 2 tsp tamari

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

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Method

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.
Step 2
Add beansprouts, coriander, mint and basil.
Step 3
Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.

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