Cold noodle salad for a locker
Built to be eaten at room temperature eight hours later. No reheat, no sad wilted anything.
Charted byA resident
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 3
Effort: Some prep · Rated 4.3/5 by 3
Ingredients
- 250 gRice noodles
- 2Carrotsjulienned
- 1Cucumbersliced thin
- 1 handfulPeanutscrushed
- 3 tbspLime juice
- 2 tbspFish sauce or soy
- 1 tbspSugar
- 1 bunchMint and cilantrotorn
Tags
Notes from the author
Dressing goes in a separate container if you're carrying it more than a shift.
Method
- 01
Cook the noodles, then rinse them cold so they stop cooking.
8 min
- 02
Whisk lime, fish sauce and sugar until the sugar dissolves.
3 min
- 03
Toss noodles with vegetables and herbs.
4 min
- 04
Dress just before eating and top with peanuts.
Rate this recipe
3 reviews
- Test annon ratingguest3/5
- Priya RamanPGY-15/5
First thing I've cooked all block that wasn't cereal.
- Maya OkaforPGY-35/5
Made this twice on nights. Holds up.