Eat well. Live well.

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.

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

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