Noodle jar salad
By Miriam Nice
Make this noodle jar salad before you head to work for a nutritious lunch. It contains mango, carrot and peanuts plus a flavourful Asian-style dressing
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Prep:15 mins
Cook:3 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 240
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fat 9g
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saturates 2g
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carbs 28g
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sugars 16g
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fibre 7g
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protein 8g
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salt 1.4g
Ingredients
- 50g instant rice noodles
- juice ½ lime
- 1 tsp fish sauce
- 50g mango pieces
- 1 carrot
- ½ small pack mint
- ½ small pack coriander
- 1 tbsp salted peanuts
- pinch chilli flakes
Method
Put 50g instant rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins, drain then rinse in cold water and drain well. Squeeze juice ½ lime into a jar along with 1 tsp fish sauce. Put 50g mango pieces on top, then add the noodles. Slice 1 carrot into ribbons with a vegetable peeler and pile on top of the noodles.
Fill the rest of the jar with ½ small pack mint, ½ small pack coriander, 1 tbsp salted peanuts and pinch chilli flakes. Put the lid on and store in the fridge for up to one day. When you want to serve, tip everything out into a bowl and mix well. Add soy sauce to taste, if you like.
