Asian style Green Salad

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serves 4


  • 100g rice vermicelli noodles
  • 150g green beans
  • 1 head broccoli, divided into florets
  • 1 cup double podded broad beans
  • 1/2 teaspoon sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon lime juice
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 2 teaspoons finely chopped red chilli
  • 2 tablespoons sesame seeds, lightly toasted


Place vermicelli noodles in a bowl and cover with boiling water, leave to sit for 15 minutes and then drain well.
Bring a saucepan of water to the boil and cook the beans for 5 minutes. Remove the beans from the water and then add the broccoli and cook for 4 minutes. Set broccoli aside and then quickly cook the broad beans in the same water for 2 minutes.
Combine sugar, rice wine vinegar, sesame oil, lime rind, lime juice, oil, salt and chilli in a bowl and mix well.
Place vermicelli noodles over the base of a platter and then top with vegetables. Drizzle with dressing and scatter with sesame seeds

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