Xinjiang-Style Cold Noodle Salad with Chilli Oil and Vinegar
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Ingredients
- 300 g rice noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 tbsp chilli oil
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 garlic cloves
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 5.8 g
- Carbohydrate
- 65.8 g
- of which sugars
- 2.8 g
- Fat
- 7.2 g
- of which saturates
- 1.1 g
- Fibre
- 2.5 g
- Salt
- 0.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice noodles according to the pack instructions, then drain and rinse under cold water until cool.
- 2
Mix the chilli oil, rice vinegar, light soy sauce and crushed garlic in a large bowl.
- 3
Add the noodles, cucumber and carrot and toss well to coat.
- 4
Divide between four bowls.
- 5
Scatter with the spring onions.
- 6
Serve chilled.
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