Rice noodles, crunchy vegetables and Asian dressing

A tasty, no-cook dish that's perfect for a light summer supper.

  • place PRE 20 minutes
  • place SERVES 4
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This is such a great dish. No cooking required so ideal for a hot day. I spiralise the carrots and courgettes but you can cut them into batons if you prefer or use a vegetable peeler to make ribbons. Feel free to adapt it by replacing any of the vegetables with whatever you have in the fridge - celery, cucumber and peppers all work well. The dressing can also be tweaked to allow you to add more or less of the ingredients you prefer.


  • Soak the rice vermicelli in water and a teaspoon of rock salt for 5 minutes, or cook them as directed in the package, then drain them well and transfer into a bowl to cool.
  • Meanwhile, prepare the courgettes and carrots. If you have a spiralizer then use it on the thin setting for both the carrots and courgette to get thin ribbons. Otherwise slice them into thin batons or peel into ribbons.
  • Soak the frozen edamame in salted boiling water for 5 minutes or cook according to the packaging.  Drain and add to the noodles together with the courgettes, carrots, ginger, lemongrass, coriander and the sesame seeds. Toss well.
  • Mix all the dressing ingredients in a jar and shake well to combine.
  • Gently toast the cashew nuts (if using) in a non-stick frying pan over medium heat for a minute or two until just golden.
  • Pour the dressing over the salad and add the toasted cashew nuts. Mix well. Taste and add more seasoning or dressing to your preference.

150g rice vermicelli noodles

1 courgette

1 carrot

100g frozen shelled edamame

1 tsp fresh ginger, grated

2 lemongrass stalks, outer husk removed, trimmed and grated

2 tbsp coriander or chives (to your taste)

1 tsp sesame seeds

1 tsp black sesame seeds

2-3 tbsp cashew nuts,  (optional)


1 lime, grated zest and juice

½ fresh chilli, finely sliced

1 tsp rice vinegar

2 tbsp toasted sesame oil

2 tbsp extra virgin olive oil

2 tbsp soya sauce

Sea salt to taste

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