This so simple to whip up, barely any cooking involved. Super fresh and a great option for a light lunch. You can enjoy it all year, but I tend to eat more of it the hotter months. You can also adapt it to whatever veggies you have on hand, blanched sugar snap peas and mange tout work well, as does baby corn, and you can even swap in pineapple for mango.
In some of the images i have used cashew in replace of the peanuts, but just toasted nuts and seeds work just as well.
The dressing brings all the delicious flavours together in one big scrumptious mouthful.
275g rice vermicelli Noodles
2 peppers, orange, red, or yellow diced
1 cup veggies of choice sugar snap, green beans, sweetcorn, tomatoes
½ cucumber, cut in half deseeded and diced
100g radishes, thinly sliced
5 spring onions thinly sliced
Handful torn mint leaves
Handful roughly chopped coriander
1 mango approx. 200g mango/pineapple diced
2tbs sesame seed
5tbs sweet chilli sauce
Juice of 2 limes
2 tbsp. toasted sesame seeds
Crunchy Sesame Peanuts
100g plain peanuts or toasted peanuts
2 tsp maple syrup
1 tsp ground nut or coconut oil
1 tbsp. sesame seeds
1 lime cut into 4
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.