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Vegetable and Sprouts Pancit Salad

A fun, colourful noodle salad with fresh vegetables and a tangy-sweet dressing. Light, nourishing, and full of crunch!

Ingredients
  

For the salad:
  • 2 cups cooked rice noodles pancit
  • 1 cup mung bean sprouts or any sprouts you like
  • 1 medium carrot julienned
  • 1 bell pepper thinly sliced
  • 1 cup cabbage or pak choi shredded
  • ½ cup spring onions chopped
  • 2 green onions sliced
  • ½ cup chopped peanuts for crunch (optional)
For the dressing:
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp chili paste optional
  • 1 clove garlic finely chopped
  • 1 tsp grated fresh ginger

How to make it
 

  1. Cook the noodles:
    – prepare noodles according to the packet
    – rinse under cold water and set aside.
  2. Prep the vegetables:
    – julienne the carrot and bell pepper, shred the cabbage or pak choi, and chop the onions
    – rinse and drain the sprouts.
  3. Make the dressing:
    – in a small bowl, whisk together soy sauce, vinegar or lime juice, sesame oil, honey, chili paste (if using), garlic, and ginger.
  4. Toss the salad:
    – in a large bowl, combine noodles, veggies, sprouts, and onions
    – pour over the dressing and toss well
    – add peanuts if using.
  5. Garnish and serve:
    – sprinkle with sesame seeds and extra spring onions
    – enjoy straight away or chill for 30 minutes to let the flavours blend.

Tip…

Try adding tofu, grilled fish or chicken, or a boiled egg for extra protein. Use any seasonal veggies you have on hand!