Peanut Noodle Salad
By Joe
Source: BBC Good Food — Ailsa Burt, Peanut & herb noodle salad.
A peanut & herb noodle salad recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Heat the rice vermicelli noodles following pack instructions. Tip off the liquid plus rinse under cold running water to cool a little.
- 2
Mix. Mix the herbs, lime zest plus juice, the sweet chilli sauce or jam, oil plus soy sauce in a bowl. Toss in this noodles, cucumber, carrot plus edamame.
- 3
Finish. Top using the peanuts, sesame seeds, chilli sauce plus spring onions to offer.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5 g per serving
10 % of the 50 g daily maximum · 20 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 402 kcal |
| Protein | 16.8 g |
| Carbohydrate | 39.2 g |
| of which sugars | 12.4 g |
| of which free sugars | 5 g |
| Fat | 22.2 g |
| of which saturates | 2.2 g |
| Fibre | 7.1 g |
| Salt | 1.64 g |
Protein per 100 kcal
4.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
