| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 354 |
| Fat | 15g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 49g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the lemongrass dressing, combine the lime, fish sauce, garlic clove, sugar, lemongrass stalk, peanut oil and water in a blender and blitz until smooth.
2
To prepare the salad, finely slice the carrots into long thin strips. Halve the mangetout. Finely slice the spring onions.
3
Cook the noodles according to package instructions.
4
Divide the noodles between 4 plates and serve topped with the carrots, mangetout and spring onions.
5
Roughly chop the herbs and scatter over.
6
Sprinkle over the sesame seeds and crispy onions, and serve.
