Crunchy noodle salad

200g rice vermicelli

4 tbsp lime juice

4 tbsp fish sauce

2 tsp sesame oil

2 tsp sugar

2 cloves garlic, crushed

1 Flavorite tomato, finely diced

2 small red shallots, finely sliced

1 red chilli, finely sliced

2 green (spring) onions, finely sliced

1/2 carrot, cut into very thin matchsticks

1/2 cucumber, deseeded and cut into very thin matchsticks

150g cook small shrimps

Good handful picked mint leaves

Good handful picked corriander leaves

2 tbsp peanuts

1 lime, quartered

Cover the noodles with boiling water, soak for 7 minutes until just softened, then drain and rinse.

In a large bowl, whisk the lime juice, fish sauce, seasme oil, sugar and garlic together. Add the tomato, shallots, chilli, green onions, carrot and cucumber, Lightly toss the shrimps and noodles in the dressing. Add the mint and corriander and lightly toss, Scatter with peanuts and serve with lime wedges.


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