VERMICELLI NOODLE SALAD

This makes a delicious dinner in warm weather & an easy lunch. You can make it the day ahead and take it to work. It’s seriously simple to make.  Serves 4

Ingredients
100g rice vermicelli noodles
2 cups shredded cabbage
1 chilli, finely sliced
2 carrots (spiralized or shredded)
1.5 cups snow peas, finely sliced
3 spring onions, finely sliced
1 inch piece of ginger grated
1 Tab sesame seeds, toasted
1 Tab sunflower seeds, toasted
2 Tab almonds or peanuts, toasted
1 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp sesame oil
Juice of half a lime (slice the cheeks off to serve with and squeeze the juice from the centre bit)
1/2 tsp Chinese cooking wine or sake
1 cup coriander leaves
1/2 cup mint leaves, finely sliced
1 cup sliced cucumber (halved first)
1 cup bean shoots
Optional: 2 cups shredded cooked chicken (I used left over poached chicken from this salad recipe)

1.  Soak noodles in hot water as per directions on the pan. Drain and cool under cold water.
Toast various seeds and nuts and shred carrots and cabbage. Prepare other vegies & herbs.

2.  Dressing – combine ginger, lime juice, soy sauce, cooking wine, fish sauce and sesame oil.

3.  Mix cabbage, snow peas, carrots, chilli – all but 1 Tab spring onions – noodles, chicken (if using) and the dressing together until well combined. Then toss through the toasted nuts.

4.  Serve and top each portion with 1/4 of the cucumber, bean shoots and coriander. Enjoy!