Cold Rice Noodle Salad With Pickles and Sichuan Condiment

Ingredients

• 200 g rice noodles
• 1 handful bean sprouts
• 1/3 cucumber
• 1/2 red onion
• 1 small handful pickled carrots
• 1 small handful pickled turnips
• 1 handful fresh mint
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• to taste Sichuan chili crisp
• 1, jus lemon
• pour finir fried onions
• a few leaves fresh cilantro

Method

1. Cook the rice noodles for about 2 minutes, or according to the thickness indicated on the package.
2. When there are 15 seconds of cooking time left, add the bean sprouts to the water.
3. Drain immediately, then rinse under cold water to stop the cooking. Drain well and set aside.
4. Cut the cucumber into matchsticks, thinly slice the red onion, and finely chop the mint.
5. Prepare the dressing by mixing the fish sauce, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, Sichuan condiment, and lemon juice.
6. Toss the cold noodles, bean sprouts, cucumber, pickles, red onion, and mint with the dressing until well coated.
7. Plate the salad, then finish with fried onions and fresh cilantro.
8. For best results: let sit for 15 minutes in the refrigerator before serving.

Nutrition

Per serving

Energy

572.8 kcal

Protein

19.43 g

Carbohydrate

94.31 g

Fat

12.13 g

Fibre

8.24 g

Calcium

70.76 mg

Iron

1.33 mg

Magnesium

40.72 mg