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.
Serves 4 - 5 mins to prepare and 20 mins to cook - 421 calories / serving


large handful beansprouts
1 x 375g bag ready-cooked rice noodles
1 x 160g pack cooked and peeled king prawns
150g (5oz) edamame or soya beans, defrosted if frozen
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
1/4 Chinese cabbage, halved lengthways
2 tbsp chilli sauce
1 1/2 tsp sesame oil
1 tsp fish sauce

Shop Ingredients

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.
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