Skip to main content
COVID19
Everything you need to know about how Bedford is helping our community at this time.

Makes 15, 60g serves.

Ingredients:

  • 450g packet rice vermicelli noodles
  • 3 red capsicums
  • 1 red onion
  • 3 carrots
  • 1 bunch spring onion
  • 1 bunch coriander
  • ½ bunch basil
  • ½ bunch mint
  • ½ cup roasted peanuts
  • ½ cup soy sauce
  • ½ cup kecap manis (sweet soy)

Method:

  1. Place noodles into heat-proof bowl. Pour over boiling water until covered.
  2. Allow noodles to soften for 5 minutes. Drain water and allow to cool.
  3. Cut carrot and capsicum into thin matchstick-size pieces. Place in a large mixing bowl.
  4. Thinly slice red onion and spring onions. Add to mixing bowl.
  5. Pick coriander leaves, mint leaves and basil leaves. Add to bowl. Lightly chop leaves if they are too big.
  6. Roughly chop peanuts and add half to the mixing bowls, leaving aside the other half for garnish.
  7. Add cooled rice noodles to the mixing bowl.
  8. Combine soy sauce and Kecap Manis into a small mixing bowl. Stir until combined and then add to prepared salad ingredients.
  9. Toss salad until combined. Serve and garnish with remaining peanuts.