Pub Peanut Noodle Salad Recipe

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Eat the Week: Every meal, every dayThe aim of this dish is to use up all the left-over bits you have in the fridge. I’m always mindful to not use everything in the fridge during the week, so I can make something like this with leftovers most weeks. That way, this ends up costing next to nothing to make… it’s a freebie!

  • Yield: 6 (or 2 with leftovers)
  • Preparation Time: 30 Minutes


  • 200 g dried rice vermicelli
  • 14 oz (1 x 400 g) tin of kidney beans, rinsed and drained
  • 1 spring onion (scallion), thinly sliced
  • ¼ red cabbage, finely shredded
  • ½ courgette (zucchini), shaved into ribbons using a vegetable peeler
  • 1 roasted red pepper (capsicum) – the jarred ones are great for this
  • 2½ oz ½ cup (70 g) frozen peas
  • 3 cloves garlic, peeled
  • 1 red chilli, roughly chopped
  • 2 tablespoons palm sugar or caster (superfine) sugar
  • 2 generous glugs of rice wine vinegar
  • 2 tablespoons fish sauce – leave out for a vegetarian version
  • 3 hard-boiled eggs, cut into quarters
  • handful of peanuts from the pub (or shop), ground
  • 2 limes, cut into quarters
  • 2 red chillies, thinly sliced
  • handful of chopped coriander (cilantro)
How to Make It
  1. For the dressing, pound all the ingredients together using a pestle and mortar, then season with white pepper.
  2. Put the rice vermicelli into a heatproof bowl, cover with boiling water and leave for 10–15 minutes until soft, then drain. Rinse under cold running water and drain again.
  3. Combine all the ingredients except the garnishes in a large serving dish. Check that the seasoning is just right, then pour over the dressing and mix to coat everything evenly.
  4. Garnish with the eggs, peanuts, limes, chillies and coriander, then serve immediately.

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