Ingredients

Method

• 1 1⁄2 cups coconut cream
• 3 T Woolworths miso paste
• 25 g palm sugar
• 3 T fish sauce
• 1⁄4 cup soya sauce
• 100 g raw peanuts, roasted and roughly chopped
• 200 g Woolworths medium rice noodles
• 1⁄2 cup coconut cream, for drizzling
• 100 g spring onions, finely chopped
• 10 g mint, torn
• 20 g basil, torn
• 2 t bird’s-eye chilli
• 30 g finely chopped coconut chunks, grated
• 40 g raw peanuts, roasted and roughly chopped
• 15 g microherbs
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

To make the peanut-and-miso sauce, place all the ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Set aside.

Place the rice noodles in a suitably sized bowl, pour over boiling water and steep for 5 minutes. Drain once the noodles are soft.

Cover the noodles with peanut-and-miso sauce, then drizzle over the coconut cream. Top with spring onions, mint, basil, chilli, coconut, peanuts and microherbs.

Season to taste.