Coconut Lime Rice Noodle Salad Cups

Ingredients

• 160 g thin rice noodles
• 8 to 10 sturdy butter lettuce leaves
• 120 ml full-fat coconut milk
• 2 limes, zested and juiced
• 1 tablespoon honey or maple syrup
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1 small ripe mango, cut into thin matchsticks
• 1 small cucumber, seeded and cut into ribbons or matchsticks
• 1/2 cup mixed mint and cilantro leaves, roughly torn
• 1/3 cup toasted peanuts, roughly chopped
• 1/4 teaspoon chili flakes, plus more to finish
• Fine salt to taste
• Dry lettuce well after washing; wet leaves soften quickly.
• If making ahead, keep noodles, dressing, lettuce, herbs, and peanuts separate for up to 24 hours.
• For more protein, add chilled shredded chicken, prawns, edamame, or crispy tofu.
• For a vegan version, use maple syrup instead of honey.
• Serve cold or cool, not fridge-hard; let the dressed noodles sit 5 minutes before filling the cups.

Method

1. Cook or soak the rice noodles according to package directions until just tender. Rinse under cool water and drain very well so the dressing stays creamy instead of watery.
2. Whisk coconut milk, lime juice, lime zest, honey, soy sauce, sesame oil, chili flakes, and a pinch of salt. Taste for balance: it should be creamy, tart, lightly sweet, and savory.
3. Toss noodles with enough dressing to coat. Fold in mango, cucumber, herbs, and half the peanuts. Keep the texture loose and glossy rather than heavy.
4. Spoon the noodle salad into dry lettuce cups just before serving. Finish with the remaining peanuts, extra herbs, lime zest, and a tiny pinch of chili.

Tips

• Dry lettuce well after washing; wet leaves soften quickly.
• If making ahead, keep noodles, dressing, lettuce, herbs, and peanuts separate for up to 24 hours.
• For more protein, add chilled shredded chicken, prawns, edamame, or crispy tofu.
• For a vegan version, use maple syrup instead of honey.
• Serve cold or cool, not fridge-hard; let the dressed noodles sit 5 minutes before filling the cups.