This lovely noodle salad makes a gorgeous lunch on its own or add some fish, chicken, prawns, beef etc for a satisfying and healthy evening meal. As with all Asian style food it is an explosion of flavour from the first bite and it only gets better from there……
Prep time: 30 mins Cooking time: 3 mins $ Low budget
200gm rice vermicelli noodles, cooked according to packet instructions
1 small red onion, halved and finely sliced top to bottom
2 spring onions, ends removed and sliced diagonally
1 lebanese cucumber, halved and deseeded, sliced diagonally*
1 punnet of cherry or grape tomatoes, halved
150gm of snow peas, topped and sliced diagonally
1 cup of bean shoots
1 cup of coriander leaves
1/2 cup of mint leaves
1/2 cup of vietnamese mint leaves (substitute for normal mint if you can’t get it)
1 long red chilli, sliced (deseeded if you can’t handle the heat!)
2 tbs of fried shallots*
For the Dressing:
1/4 cup of olive oil
1/4 cup of white vinegar
2 tbs of soy
1 tbs of fish sauce
1 tbs of brown sugar
Juice of 1 lime
Boil the kettle and place the snow peas in a small bowl. Pour enough boiling water to cover them, push them into the water with a spoon and allow to stand for 2-3 minutes. Drain and run under cold water.
In a small bowl or jar combine the ingredients for the dressing and shake or whisk well to emulsify. Have a taste and adjust if necessary. You should have the perfect balance of sweet, salty and sour.
In a large bowl toss the noodles, cucumber, tomatoes, snow peas, onion, spring onions, bean sprouts, herbs and chilli. Pour in half the dressing and toss well to combine. Transfer to a serving bowl or platter and sprinkle with the fried shallots. Serve immediately with the remainder of the dressing on the side…..
* To deseed the cucumber, cut it in half lengthways and run a teaspoon down the centre. Fried shallots can be found in the Asian section of the supermarket.