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PrintRICE NOODLE SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the lemon juice, mustard, ginger and oil into a bowl and whisk together. Season to taste with salt and pepper. Set aside.
- Cook the noodles in plenty of boiling water according to packet instructions. Drain well and snip them into small pieces, then toss 1 the dressing.
- Put all the vegetables into a serving bowl and add the noodles. Mix the vegetables evenly with the noodles, and serve.
INGREDIENTS
- 4 tablespoon lemon juice
- 2 teaspoon prepared mustard
- 2 tablespoon grated root ginger
- 5 tablespoon sesame oil
- Salt and freshly ground black pepper
- 300 grams flat rice noodles
- 150 grams bean sprouts
- 2 carrots cut into matchsticks
- 100 grams button mushrooms, halved
- 300 grams canned water chestnuts, slices
5 comments for “Rice Noodle Salad”
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