Healthy Veggie Noodle Salad |

Healthy Veggie Noodle Salad

Favourites 27

Prep Time: 20 Minutes | Cooking Time: 5 Minutes

Serves 4

This is one to make for supper on a warm evening then save any leftovers for lunch the next day (just don't add the dressing until you're eating otherwise the veggies won't stay crisp). Fresh, light and packed with nutrients, not to mention the sweet, spicy, tangy dressing, it's simple enough to rustle up in under 30 minutes. 


  • 200g (7oz) of vermicelli rice noodles
  • 1/2 cucumber, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 150g (51/2oz) of bean sprouts
  • 125g (41/2oz) of green beans, cut into thin strips
  • 2 tbsp of chopped fresh coriander
  • 2 tbsp of chopped mint
  • 1 red chilli, deseeded and thinly sliced
  • 2 tbsp of chopped blanched peanuts, to garnish

For The Dressing:

  • 1 tbsp of sunflower or groundnut oil
  • 1/2 tsp caster sugar
  • 1 tbsp of Thai fish sauce
  • 2 tbsp of freshly squeezed lime juice


  1. Bring a large saucepan of water to a boil, then turn off the heat and add the rice noodles. Cover and leave to cook for 4 minutes, until just tender (alternatively, cook according to the packet instructions). Drain the noodles and cool immediately in a bowl of ice-cold water.
  2. To make the dressing, put the ingredients into a small bowl and stir until the sugar is dissolved.
  3. Place the prepared vegetables, herbs and chilli in a large mixing bowl.
  4. Pour over half of the dressing and toss until well combined.
  5. Drain the noodles and transfer to four serving bowls. Heap the salad on top of the noodles and drizzle with the remaining dressing. Serve scattered with chopped peanuts.


Recipe courtesy of The Low FODMAP Recipe Book by Lucy Whigham (Aster, £14.99)