Thai Rice Noodle Salad

Name: Thai Rice Noodle Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red pepper; 150 Grams of Rice vermicelli; 100 Grams of Grated carrot; 100 Grams of Shredded red cabbage; 15 Grams of Thai basil; 15 Grams of Fresh coriander; 60 Grams of Salted peanuts; 1 Piece of Garlic cloves; 2 Piece of Lime; 1 Piece of Small red chilli; 40 ML of Soy sauce; 40 ML of Sweet chilli sauce; 15 ML of Sesame oil; 22 ML of Rice vinegar

A little fresh, a little punchy - the perfect plus one.

Cals 267 · Prot 6 · Carbs 49 · Fat 6

Global Eats

20 min

A little fresh, a little punchy - the perfect plus one.

Cals 267 · Prot 6 · Carbs 49 · Fat 6

Global Eats

Ingredients

Noodle salad

Red pepper

1 Piece

Rice vermicelli 10*

150 Grams

Grated carrot

100 Grams

Shredded red cabbage

100 Grams

Thai basil

15 Grams

Fresh coriander

15 Grams

Salted peanuts 1*2*

60 Grams

Dressing

Garlic cloves

1 Piece

Lime

2 Piece

Small red chilli

1 Piece

Soy sauce 9*10*11*

40 ML

Sweet chilli sauce

40 ML

Sesame oil 3*

15 ML

Rice vinegar

22 ML

Allergens

*10 Wheat, *1 Peanuts, *2 Tree Nuts, *9 Soya, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1134 / 267
Fats (g)	6.4
of which saturated (g)	1.3
Carbohydrates (g)	49
of which sugars (g)	12.5
Fibers (g)	5.2
Proteins (g)	6.4
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Boil a kettle of water.
Peel and mince the garlic.
Deseed and slice the red pepper into thin strips.
Cut the lime into wedges.
Chop the chilli (spicy!).

2 Cook noodles

Add the rice vermicelli noodles to a large bowl and cover them with boiling water.
Leave to soak for 7-9 min until tender.
Drain the rice vermicelli and rinse with cold water.
Keep aside to cool.

Tip! Drizzle and toss the cooked noodles with a small amount of oil to help prevent them sticking.

3 Make dressing

In a small bowl, add the garlic, chilli (spicy!), soy sauce, sweet chilli sauce, sesame oil, rice vinegar and squeeze half of the lime juice.
Mix well to combine.