Vietnamese Rice Noodle Salad With Peanut Lemongrass Sauce, Pickled Carrot & Daikon, Edamame & Toasted Peanuts

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil the kettle, then fill a saucepan with one cup of boiling water and place it over a medium heat. Blanch the edamame for 1–2 minutes, then drain and set aside.

Return the same pan to a medium heat and refill it with boiling water. Once bubbling, add the flat rice noodles and cook for 4–5 minutes, until tender but still al dente. Test the noodles regularly to ensure they don’t overcook and become soggy. Rinse under cold water and drain well. Transfer the noodles to a mixing bowl, toss with a drizzle of neutral oil (sesame oil is recommended) and a dash of soy sauce, then set aside.

STEP 2

Slice the baby cucumber in half lengthways, then thinly slice each half. Finely shred the red cabbage (use a mandoline slicer if you have one). Sprinkle a little salt over each of the vegetables and gently massage them to improve the texture. Roughly chop the coriander — and that’s all your vegetables ready!

STEP 3

Toast the peanuts and sesame seeds mix by dry frying in a small frying pan until golden, then chop or roughly crush them.

STEP 4

To serve, divide the the cooked flat rice noodles between two serving bowls, and top with cucumber, red cabbage, edamame and pickled carrot and daikon. Pour over the peanut lemongrass sauce and finish with the toasted & crushed peanuts and sesame seeds mix and fresh coriander leaves. Enjoy!