Vietnamese Lobster Noodle Salad
Back home
1 min read

Vietnamese Lobster Noodle Salad

Vietnamese Lobster Noodle Salad

Ingredients

Method

  • 200g fine rice noodles
  • ½ cucumber, halved lengthways and chopped
  • 150g cooked lobster tail
  • 1 red capsicum, thinly sliced
  • 6 spring onions, sliced
  • 1 carrot, cut into matchsticks
  • ½ red chilli, chopped
  • 1 small bunch each of chopped mint and coriander
  • 3cm piece of ginger, grated
  • 1 crushed garlic clove
  • 30g peanuts, chopped
  • Salt and pepper
  • For the Dressing
  • 3 tbsp Thai fish sauce
  • 3 tbsp lime juice
  • 3 tbsp light brown sugar
  • 1 tbsp sesame oil
  • Cook the noodles according to pack instructions, then drain, refresh, and snip into shorter lengths. Add all of the salad ingredients to a bowl, season well, and toss together. Stir in the noodles.
  • Mix the dressing ingredients together in a small bowl, and just before serving, pour into the salad and toss to combine. Scatter with peanuts, and share with friends.
10 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box