Vietnamese Lobster Noodle Salad
Vietnamese Lobster Noodle Salad



  • 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

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