Asian Noodle Salad

A perfect summer salad with light rice noodles and crisp fresh veggies.


200g Chinese cabbage (wombok) finely shredded
200g green beans, blanched and cut in half diagonally
2 carrots, grated
2 corn cobs, cooked and kernels removed
2 tbsp mint, finely shredded
200g vermicelli rice noodle
2 cups bean sprouts
3 long red chillies, sliced thinly
2 tblsp fish sauce
4 tblsp lime juice
2 tblsp honey
2 tblsp sesame oil
2 tbsp chopped salted peanuts, to serve


To make the dressing, combine sliced chillies, fish sauce, lime juice, honey and  sesame oil in a small bowl and whisk well. Place rice noodles in a large bowl and cover with boiling water and leave submerged for 2-3 minutes until soft. Drain and rinse with cold water to stop the cooking process. Place noodles, cabbage, beans, carrots, corn and sprouts and half the dressing in a large bowl and toss to combine. Divide between serving bowls and garnish with peanuts and mint.


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