Sunday, February 12, 2012

Vietnamese Noodle Salad

With the temperature picking up and the sun coming out, it's finally started feeling like summer -well.. whenever I'm at work, it seems. It must be some weird, unwritten law that it is always too wet to hang my clothes out to dry in the weekend but blindingly sunny when I go out to site..

..So now here I am, typing away while my wet clothes are hanging off the clothes horse next to my dehumidifier while I dream about the past two long weekends that us Aucklanders have just enjoyed -at the least the weather was good then!

The thing that amazes me about long weekends is how much more productive one can be with that one extra day -I would gladly work a few extra hours in the day just to have three day weekends! I would spend all of them cooking up beautiful salads for sunny days like the recent Auckland Anniversary Weekend.

Toss everything together!

I really enjoy the clean, fresh flavours of Vietnamese food and there's nothing better than sitting down to a nice serving of a cold noodle salad with refreshing cucumber and herbs and the slight kick of a chili pepper.

Gluten free too!

This one's a real goody -vegetarian and can be gluten free as well! 

Sorry about the short post, sweeties, I have a work report to write (so I can graduate!) and will be a tad scarce in the next 2 to 3 weeks. But I will be back in full form very very soon!

Vietnamese Noodle Salad (Serves 4)


200g packet of dried thin rice noodles
1/2 cucumber, roughly chopped
100g snow peas, roughly sliced
1 long red chili, sliced into strips
1 cup mint leaves
1 cup coriander leaves
1/4 cup peanuts, roughly chopped
Fried onion bits as garnish

For the Dressing:

Juice of 2 limes and the zest of 1
1/4 cup fish sauce
2 Tablespoons grated palm sugar
1 Tablespoon olive oil
1 Tablespoon sesame oil


1. Cook the noodles according to the packet, plunge into cold water and drain.
2. Toss the noodles with the cucumber, peas, chili and herbs in a large bowl.
3. In a separate bowl, mix together the fish sauce, sugar, oil, lime juice and zest.
4. Pour over the salad and toss to combine.
5. Garnish with chopped peanuts and fried onion bits before serving.