Ingredients
- Lime 1
- Fish sauce 1 tbsp
- Garlic clove 1
- Granulated sugar 1 tbsp
- Lemongrass stalk 1
- Peanut oil 1 tbsp
- Water 3 tbsp
- Carrots 2
- SpinneysFOOD Mangetout 150g
- SpinneysFOOD Spring Onions 2
- Vermicelli rice noodles 125g
- SpinneysFOOD Fresh Mint ½ tsp
- SpinneysFOOD Fresh Coriander ½ tsp
- SpinneysFOOD Fresh Basil ½ tsp
- Toasted sesame seeds 2 tbsp
- Crispy onions 100g
Nutrition (Per serving)
- Calories 354
- Fat 15g
- Saturates 1g
- Protein 6g
- Carbs 49g
- Sugars 9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Vietnamese noodle salad with lemongrass dressing
Vietnamese 15 Mins Prep · 10 Mins Cook
- To make the lemongrass dressing, combine the lime, fish sauce, garlic clove, sugar, lemongrass stalk, peanut oil and water in a blender and blitz until smooth.
- To prepare the salad, finely slice the carrots into long thin strips. Halve the mangetout. Finely slice the spring onions.
- Cook the noodles according to package instructions.
- Divide the noodles between 4 plates and serve topped with the carrots, mangetout and spring onions.
- Roughly chop the herbs and scatter over.
- Sprinkle over the sesame seeds and crispy onions, and serve.