Hakanoa Noodle Salad

Light, vibrant and endlessly satisfying, this Hakanoa Noodle Salad is all about balance — soft rice vermicelli, cool cucumber, crunchy peanuts and a generous hit of our Ginger, Chilli, Lime & Sesame Dressing. It’s quick to pull together, full of texture, and perfect as a light meal, a shared side, or something refreshing when the weather’s warm.

Ingredients

Rice vermicelli noodles – ½ pack for 4 people
¼ cup Fried Shallots
2 Lebanese cucumbers
½ cup peanuts – roasted unsalted nuts are best.
Hakanoa Ginger, Chilli, Lime & Sesame Dressing – 2 tbsp’s
Coriander or Vietnamese mint to garnish

Method

Put the noodles in a large container and cover with boiling water. Allow to soak for 2 minutes, then drain. I break them up a bit first, makes them easier to mix with the other stuff, and to eat.
Chop the peanuts.
Grate the cucumbers.
Toss the noodles and cucumbers and dressing together with most of the peanuts.
Serve sprinkled with the Fried Shallots and the last of the peanuts, and topped with fresh coriander or Vietnamese mint.

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Hakanoa Noodle Salad

Hakanoa Noodle Salad

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