Lemongrass and Ginger Rice Noodle Salad
Rice noodles are quick and easy to prepare and make a delightful base for a summer salad. Rice noodles absorb the delicate flavours of lemongrass and ginger.
- Preparation Time: 10 minutes
- Cooking Time: 4 minutes
- Serves: 4
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2 bundles Sharwood's Rice Noodles
1 small red pepper- finely sliced
½ cucumber - cut into fine matchsticks
1 x 120g can white crab meat
1 jar Sharwood's Lemongrass and Ginger Stir-Fry Sauce
2 Tbsp coriander leaves - torn, to garnish
1 Tbsp roasted salted peanuts - chopped to garnish
Cooking Method
Cook noodles as indicated on the back of pack, rinse with cold water and drain. Using scissors snip the noodles into ½ lengths. In a large bowl, gently toss together the rice noodles, pepper, cucumber, crab meat and sauce. Serve immediately sprinkled with peanuts and coriander leaves.
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