16 year old Australian, striving for success toward becoming a healthier, fitter and ultimately slimmer person.
Always ask me stuff, I'm great with advice or even if you just want a chat, I promise I don't bite unless there's sushi involved.
'Time And health are two precious assets that we don't recognize and appreciate until they have been depleted.'
Just doing it
Vietnamese noodle salad
Ingredients (serves 4)
- 200g dried rice-stick noodles
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 long red chilli, finely chopped
- 2 cups beansprouts, trimmed
- 1/2 a mango
- 3/4 cup fresh mint leaves
- 3/4 cup fresh coriander leaves
- 1/4 small red onion, thinly sliced
- 1/2 cup roasted salted peanuts
- Fried onion, to serve (optional)
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Method
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Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water. Drain.
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Combine lime juice, fish sauce, sugar and chilli in a bowl. Stir to dissolve sugar.
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Combine noodles, beansprouts, mango, mint, coriander, onion, peanuts and lime juice mixture in a bowl. Gently toss to combine. Serve topped with fried onion, if using.
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