Vietnamese-Inspired Bok Choy and Rice Noodle Salad
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Jamie Justice Yost
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96 people made this
A Vietnamese-inspired sauce made with coriander, chillies, lime juice, fish sauce and sugar is tossed with rice noodles, cucumber, shredded bok choy and carrots.
5 cloves garlic
1/2 green chilli, seeded
1/2 bunch fresh coriander
4 tablespoons fresh lime juice
3 tablespoons vegetarian fish sauce
1 teaspoon salt
3 tablespoons caster sugar
375g rice noodles
4 leaves bok choy, shredded
2 carrots, cut into fine strips
1 cucumber, halved lengthwise and chopped
handful chopped fresh mint leaves
2 tablespoons roughly chopped unsalted peanuts
4 sprigs fresh mint
- Finely chop the garlic and chilli with the coriander. Transfer the mixture to a bowl, add the lime juice, fish sauce, salt and sugar and stir well. Allow the sauce to sit for 5 minutes.
- Bring a large pot of salted water to the boil. Add the rice noodles and boil for 2 minutes or until tender. Drain well. Rinse the noodles with cold water until cool. Drain again.
- Combine the sauce, noodles, bok choi, carrots, cucumber and chopped mint in a large serving bowl. Toss well and serve the salad garnished with peanuts and mint sprigs.
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