Ingredients
- dried flat rice noodles 125g
- cherry tomatoes 10
- cucumber ½, halved lengthways, deseeded then sliced
- spring onions 2, thinly sliced
- roasted peanuts 4 tbsp, roughly chopped
- watermelon 150g flesh, sliced
- mint a handful of leaves, large ones torn
- coriander a handful, leaves and stalks roughly chopped
- Thai basil a small handful of leaves, (optional)
DRESSING
- crunchy peanut butter 3 tbsp
- light soy sauce 4 tsp
- rice vinegar 1 ½ tsp
- stem ginger balls 2, finely diced, plus 2 tsp of syrup from the jar
- sriracha sauce 1 tsp
- lime 1, juiced
Method
-
Step 1
Put the dressing ingredients into a small jug and whisk with 2-3 tbsp of just-boiled water until a smooth, runny dressing forms.
-
Step 2
Bring a pan of water to the boil, then take off the heat and add the noodles. Check after 3-4 minutes – the noodles should be softened but still have a little bite. Drain well.
-
Step 3
Tip the noodles into a big mixing bowl. Use your hands to squash the tomatoes over the bowl, tearing them in half and then adding to the noodles. Add the cucumber, spring onions and most of the peanuts. Drizzle over the dressing with some seasoning and toss until the noodles are coated.
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Step 4
Tip in the watermelon and gently toss a few more times. Tip onto a platter or into serving bowls. Scatter over the herbs and the remaining nuts.
Nutritional Information
- Kcals 660
- Fat 29.1g
- Saturates 6g
- Carbs 76.9g
- Sugars 20.7g
- Fibre 6.6g
- Protein 19.4g
- Salt 2.5g
