Recipe uploaded by

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles.
2. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Per serving

335 kcalories, protein 33.4g, carbohydrate 34.1g, fat 8.2 g, saturated fat 1.9g, fibre 1.7g, salt 0.21 g

Latest comments and suggestions

• Rachel

  15 February 2008

  Rachel commented on this recipe

  Could you join Gary Rhodes in China? Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5010/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 80ml rice vinegar or cider vinegar
• 1 tbsp caster sugar
• 1 small red chilli , halved
• 50g rice noodles , cooked/soaked following the packet instructions
• 1 carrot , shredded
• 200g turkey cooked, shredded
• a handful each of coriander and mint leaves
• ½ Chinese leaf , shredded
• a small handful peanuts , toasted and chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 80ml rice vinegar or cider vinegar
• 1 tbsp caster sugar
• 1 small red chilli , halved
• 50g rice noodles , cooked/soaked following the packet instructions
• 1 carrot , shredded
• 200g turkey cooked, shredded
• a handful each of coriander and mint leaves
• ½ Chinese leaf , shredded
• a small handful peanuts , toasted and chopped

Per serving

335 kcalories, protein 33.4g, carbohydrate 34.1g, fat 8.2 g, saturated fat 1.9g, fibre 1.7g, salt 0.21 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.