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  • Writer's pictureYiannoulla Burness


Updated: Feb 29

Looking for something light and refreshing, try this simple and delicious noodle salad a symphony of flavours and crunch. This salad is a tapestry of textures and colors, featuring thin rice noodles as the foundation, accompanied by an array of fresh crisp vegetables, aromatic herbs and garnished with lightly salted peanuts. The dressing is a perfect blend of sweet, salty, sour and unami when tossed through the fresh ingredients giving an explosion of flavor with each bite.


250g dried rice vermicelli noodles

1 medium size carrot thinly shredded (use a julienne peeler)

1/2 medium capcicum/bell pepper thinly sliced

6 large snow peas thinly sliced

1-2 fresh caynne chilli thinly sliced

1 cup fresh bean sprout

mint leaves for garnish

2-3 spring onion/scallions chopped finely for garnish


*Place dried noodles in a bowl and cover with warm water let steep until reconstituted and soft

*Prepare vegetables

*Julienne the carrot, thinly slice the mini capscium/bell pepper

*Thinly slice the snow peas and red chilli

*Finely chop spring onion/scallion

*Tear mint leaves for garnish

* fresh bean sprouts


1 clove garlic minced

2 tablespoon lime juice

1 tablespoon sesame oil (leave out if you don't take oil, add more lime or orange juice)

1/2 teaspoon vegan fish sauce (optional)

1 teaspoon sugar (replace with coconut aminos if you don't take sugar)

1 chilli deseeded and finely chopped


*In a small bowl wisk together minced garlic, lime juice, sesame oil, fish sauce, sugar and chilli


*In a large bowl, combine the rice noodles, julienned carrot, sliced capsicum/bell pepper, sliced snow peas, beans sprouts and spring onion.

*Toss to combine

*Divide into individual serving bowls, drizzle with the dressing and garnish with chopped peanuts

*Or serve on large cabbage leaves or platter and drizzle with the dressing, toss gently to combine and garnish with peanuts.

*Serve immediately

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