Ingredients

Serves: 2-4

Salad Ingredients

  • 1 package of rice vermicelli noodles
  • 1 cup of neutral flavour frying oil (vegetable, peanut, etc)
  • 1 cup purple cabbage very finely sliced
  • 2 carrots julienne cut or shredded
  • 1 courgette julienne
  • 1 red pepper very finely sliced or julienne
  • 1 cucumber, de-seeded & finely sliced
  • 2 Spring onions chopped
  • 4 radishes thinly sliced
  • fresh coriander chopped
  • ½ cup roasted peanuts or cashewnuts, chopped
  • 1 tbsp sesame seeds optional
  • Korean chilli flakes (to taste)

Dressing Ingredients

  • 2 Tbsp toasted sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 clove garlic, grated
  • ½ inch fresh ginger, grated
  • 1/2 tbsp chili sauce(sriracha)
  • 1 tsp lime juice
  • 1 tsp honey or brown sugar

Optional:

  • 1 tbsp miso, peanut or almond butter

Method

  1. Prepare the salad dressing first. This can be made up to a few days in advance. Blend all ingredients until smooth.
  2. Set aside if using right away or refrigerate in a glass bottle/jar if making it in advance.
  3. Heat up a frying pan or wok with the frying oil. Add rice noodles to the hot oil carefully pulling apart and separating the noodles before frying, they
  4. will crisp up quick so do not over crowd the pan when frying. It only takes a few seconds for the noodles to fry until crispy.
  5. Remove from the hot oil and rest on kitchen paper towel to drain excess oil. If you wish you could use just boiled cooked noodles instead
  6. Prepare all vegetables and transfer to a large bowl. Combine them well and pile on top of the crispy noodles.
  7. Just before serving, toss with the dressing and garnish with coriander, roasted nuts, Korean chilli flakes and sesame seeds.