Ingredients
- 125g rice vermicelli noodles
- 1 cup trimmed beansprouts
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 cup small basil leaves
- ¼ cup roasted peanuts, chopped
Dressing
- ¼ cup So Good Almond Coconut Milk Unsweetened
- ¼ cup lime juice
- 1 tbs sweet chilli sauce
- 2 tsp tamari
Method
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside to soak for 5 mins, until soft. Drain and rinse well. Transfer to a large bowl.
- Add beansprouts, coriander, mint and basil.
- Mix together all dressing ingredients. Add to salad and toss to combine. Serve topped with chopped peanuts.