This recipe meets the AMBER criteria in the National Healthy School Canteen Guidelines.
100g dried rice noodles
1 spring onion, sliced
1 cup snow pea shoots (or mung bean sprouts)
1 red capsicum, seeded and sliced
1 tbsp unsalted peanuts or cashews, chopped (check your school policy regarding nuts)
2 tbsp coriander, chopped
2 tbsp reduced salt soy sauce
1 tsp honey
1 clove garlic, crushed
Juice of 1 lemon
½ tsp fresh ginger, finely chopped
- Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.
- In a small bowl combine dressing ingredients.
- In a large bowl combine remaining ingredients. Pour dressing over the salad, add noodles and toss well.