Peanut & herb noodle salad

• rice vermicelli noodles↗2 nests of
• mint↗small bunch of

  leaves picked and finely chopped

• coriandersmall bunch of

  finely chopped

• basil↗small bunch of

  leaves picked and finely chopped

• limes↗2

  zested and juiced

• sweet chilli sauce↗1 tbsp tbsp

  or jam, plus extra to serve

• neutral-tasting oil1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• cucumber↗1

  cut into 2cm chunks

• carrot↗1

  peeled into ribbons using a vegetable peeler

• edamame beans↗100g g

  (defrosted if frozen)

• salted peanuts↗50g g

  bashed

• sesame seeds↗

  for sprinkling

• chilli sauce↗1 tbsp tbsp

  to serve

• spring onions↗1-2

  sliced, to serve

Step-by-step instructions

1. 1

   Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.

2. 2

   Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.