WHAT TO EAT TONIGHT

Cold sesame noodle salad

When it's too hot for hot food, but you still want carbs

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When it's too hot for hot food, but you still want carbs

Posted

  • Serves 4
  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • 150g dried rice vermicelli noodles
  • 75g sugar snaps
  • 150g beansprouts, rinsed and drained
  • ½ large cucumber
  • 5-6 radishes, trimmed and thinly sliced
  • 4 spring onions, trimmed and thinly sliced
  • Small bunch coriander, roughly chopped
  • Sesame seeds (optional)
  • For the dressing:
  • 3 tbsp light soy sauce (we used Lee Kum Kee Premium Light Soy Sauce)
  • 1 tbsp sesame oil (we used Lee Kum Kee Pure Sesame Oil)
  • 4 tsp rice vinegar
  1. Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
  2. Blanch the sugar snaps in a small pan of boiling water for one minute, Drain, plunge into cold water, then drain again.  Thinly slice on the diagonal, add to the noodles with the bean sprouts.
  3. Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
  4. To make the dressing, mix all ingredients together. Add to the bowl and toss together. Turn on to a serving dish and scatter over the sesame seeds.

Recipe by Lee Kum Kee. For more recipes click here. Photography by Dave King

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