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Sweet Chilli Dippers with a Noodle & Peanut Salad
Oven-baked Sweet Chilli Dippers get the sharing-board treatment here, piled onto a bed of vermicelli noodles, mixed leaves, and fresh mint, then scattered with toasted peanuts. A punchy homemade dressing - sweet chilli, lemon, and a touch of brown sugar - ties the whole thing together. Simple to assemble, genuinely good to look at, and just as easy to eat straight from the board as it is plated up.
- Serves: 2 people
- Prep: 15 mins
- Cooking: 20 mins
Ingredients
Get this stuff
1 pack of Tofoo Dippers
1 bundle of vermicelli noodles
100g of peanuts shelled and skinned
200g of mixed leaves
12 mint leaves
For the Sweet Chilli Dressing
4 tbsp of sweet chilli sauce
8tbsp of extra virgin olive oil
2tbsp of lemon juice
A pinch of soft brown sugar
Seasoning
Get started
- Preheat the oven to 180◦C. Place the Dippers on a tray and bake in the oven for 18 – 20 minutes.
- Bring a saucepan of salted water to the boil and get a bowl of cold water ready. Put the noodles in the hot water and cook for 4 minutes (or until white and soft), drain and put them straight into the cold water.
- Heat two tbsp of olive oil in a frying pan, add peanuts and toss until golden. Remove from the heat and set aside.
- Wash and dry the salad and drain the noodles well
- For the dressing, put sweet chilli sauce, sugar, lemon juice and oil in a jar with a well fitted lid and shake it, taste and season
- Time to assemble the dish. On a board, build the salad up in layers, add the noodles and a few more torn lettuce leaves. Dot the whole mint leaves around and sprinkle over the toasted peanuts. Take the Sweet Chilli Nuggets from the oven and place on the serving board before drizzling the whole thing with the sweet chilli dressing.
