Spiced meatball & noodle salad


Spiced meatball & noodle salad

  • 15-20 minutes
  • none
  • 4 serves


finely grated rind and juice of 1 lime
11/2 tbsp Thai fish sauce
11/2 tbsp light soy sauce
11/2 tbsp rice wine vinegar
1 red chilli, deseeded and finely chopped
2 tsp light soft brown sugar
150g vermicelli rice noodles
6 spring onions, trimmed and thinly sliced
2 carrots, trimmed, peeled and cut into thin matchsticks
100g (4oz) sugarsnap peas, halved lengthways
3in (7.5cm) piece cucumber, halved lengthways, deseeded and thinly sliced
395g pack Scan Swedish hot and spicy meatballs
small handful fresh torn mint
small handful fresh torn coriander leaves
50g (2oz) roasted salted peanuts
lime wedges to squeeze over


In a large bowl mix together the lime rind and juice, fish sauce, soy sauce, rice wine vinegar, red chilli and soft brown sugar to make a dressing and chill until ready to use.

Prepare the vermicelli noodles according to the packet instructions and add to the dressing with the remaining ingredients. Spoon onto a serving plate and serve with lime wedges to squeeze over.

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