Asian Rice Noodle & Cavolo Nero Salad

PREP: 10 Minutes
COOK: 3 Minutes
SERVES: 4
Skill Level: Easy
Picture of Asian Rice Noodle Salad

Nutrition Info (Per Serving)

176 Kcal Energy
26.3g Carbohydrate
5.7g Protein
10.5g (of which Sugar)
4.3g Fat
5.1g Fibre
0.8g (of which Saturated Fat)
1.7g Salt

Ingredients

200g bag sliced cavolo nero

300g straight to wok ribbon rice noodles

2 tbsp sweet chilli sauce

1 tbsp reduced salt soy sauce

1 tbsp Thai fish sauce

Juice 1 lime

1 bunch spring onions, sliced

1 carrot, coarsely grated (150g)

1 red chilli, deseeded and thinly sliced

28g pack coriander, leaves only, roughly chopped

25g unsalted roasted peanuts, roughly chopped

Instructions

1. Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, then drain well.

2. Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little, leave for 1-2 minutes then drain.

3. Meanwhile, mix together the chilli sauce, soy, fish sauce and lime juice in a small bowl.

4. Toss together the Cavolo Nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.

5. Serve sprinkled with the remaining coriander and peanuts.

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Cooking Tips

Great as a light lunch or served with fish or chicken. Try using egg noodles cooked according to pack instructions instead of the rice noodles. For a more main meal, stir in some shredded roast chicken or cooked prawns.

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