Rice noodle salad with quick kimchee recipe
Try your hand making this colourful and crunchy Asian salad, bursting with vegetables and hearty rice noodles, served alongside a speedy and fiery kimchee which packs a punch.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 421 calories / serving
- Gluten-free
- Healthy
Ingredients
- large handful beansprouts
- 1 x 375g bag ready-cooked rice noodles
- 1 x 160g pack cooked and peeled king prawns
- 150g cooked edamame or soya beans
- 4 spring onions, shredded
- 1 carrot, cut into matchsticks
- 2 tbsp toasted sesame seeds
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tbsp rice wine vinegar
For the kimchee
- ¼ Chinese cabbage, halved lengthways
- 2 tbsp chilli sauce
- 1 1/2 tsp sesame oil
- 1 tsp fish sauce
Each serving contains
- Energy
- 1765kJ 421.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 45.5gProtein 17.4gFibre 5.5g
Method
- To make the kimchee, blanch the cabbage in a pan of boiling salted water for 1 minute. Remove with a slotted spoon (reserving the cooking water) and refresh under cold running water; drain well. Set aside on kitchen paper for 2-3 minutes, until completely dry, then cut into bite-sized pieces.
- In a large bowl, whisk together the chilli sauce, sesame oil and fish sauce. Add the chopped cabbage and stir until well coated. Cover and set aside.
- Meanwhile, tip the beansprouts and noodles into the reserved boiling water and cook for 1 minute. Drain, refresh under cold water and drain again.
- In a large serving bowl, combine the beansprouts, noodles, prawns, beans, spring onions and carrot. Scatter over most of the sesame seeds (reserving 1 tsp to garnish the salad) and toss to combine.
- In a bowl, whisk the honey, sesame oil and rice wine vinegar to make a dressing. Pour it over the salad; toss to coat. Scatter over the reserved sesame seeds and serve with the kimchee.
- See more Salad recipes
