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Vietnamese-style crayfish and noodle salad
Fruit and vegetables
½
cucumber
, halved lengthways
1 red
pepper
, deseeded and thinly sliced
150g/5½oz
beansprouts
6
spring onions
, thinly sliced on the diagonal
1 small
carrot
, cut into fine matchsticks
½–1 fresh red
chilli
, deseeded and finely chopped
1 small bunch
fresh coriander
, chopped
1 small bunch fresh
mint
, chopped
3cm/1¼in piece fresh root
ginger
, peeled and finely grated
1
garlic
clove, crushed
3 tbsp
lime juice
(1–2 limes)
Tins, packets and jars
200g/7oz extra-fine dried
rice noodles
Cooking ingredients
30g/1oz salted
peanuts
, chopped, to serve (optional)
salt and freshly ground
black pepper
3 tbsp Thai
fish sauce
3 tbsp light muscovado
sugar
1 tbsp
sesame oil
Meat, fish and poultry
150g/5½oz cooked and peeled
crayfish
tails
Back to recipe
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