Herb, watermelon and rice noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 nests rice vermicelli noodles
- 400g watermeloncut into large chunks
- a handful bean sproutsblanched and refreshed
- a bunch mintleaves torn
- a bunch Thai basilleaves torn
- a bunch corianderleaves torn
- 3 spring onionsfinely chopped
- 1 tbsp sesame seedstoasted
Dressing
- 2 tbsp rice wine vinegar
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 2 bird's-eye chillifinely chopped
Nutrition: per serving
- kcal274low
- fat2.1g
- saturates0.4g
- carbs55.9g
- sugars12.3g
- fibre2.3g
- protein6.7g
- salt1.6g
Method
step 1
Cook the rice noodles following pack instructions and refresh in ice-cold water.
step 2
Drain, then put in a bowl along with the watermelon and bean sprouts.
step 3
In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.
step 4
Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.
