Noodle jar salad


  • 50g instant rice noodles
  • juice ½ lime
  • 1 tsp fish sauce
  • 50g mango pieces
  • carrot
  • ½ small pack mint
  • ½ small pack coriander
  • 1 tbsp salted peanuts
  • pinch chilli flakes


  1. Put 50g instant rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins, drain then rinse in cold water and drain well. Squeeze juice ½ lime into a jar along with 1 tsp fish sauce. Put 50g mango pieces on top, then add the noodles. Slice 1 carrot into ribbons with a vegetable peeler and pile on top of the noodles.
  2. Fill the rest of the jar with ½ small pack mint, ½ small pack coriander, 1 tbsp salted peanuts and pinch chilli flakes. Put the lid on and store in the fridge for up to one day. When you want to serve, tip everything out into a bowl and mix well. Add soy sauce to taste, if you like.

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