Vietnamese cold noodle salad
1 person made this
Delicious, quick & easy gluten-free Vietnamese cold noodle salad that can be thrown together quickly in 5 mins. Totally versatile - you can leave as is or add tofu, cooked meat or prawns.
2 servings gluten-free noodles
½ cup thinly sliced cucumber
½ cup thinly sliced red capsicum
½ cup lime juice
¼ cup chopped coriander
1 tsp olive oil or sesame oil
- Bring water to boil. Cook the noodles for about 2 mins or until tender. Drain and rinse thoroughly with cold water. Put into a serving bowl and stir thoroughly with olive oil or sesame oil
- Add the cucumber, red capsicum and coriander; pour the lime juice all over. Mix well together and add salt and pepper to taste
This recipe has been edited to include ingredients more familiar to Australian and New Zealand home cooks.
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