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Noodle Salad With A Spicy Vinaigrette Dressing

20 min

Preparation time

10 min

Cooking time

2

Serves

With the flavoursome combination of spicy, sweet, salty and sour, plus the salad and noodle textures, this dish is truly sensational.

Ingredients

To make the vinaigrette dressing:
Juice of one fresh lime.
2 tbsp rice vinegar (or white wine vinegar)
2 tbsp [Palm Sugar]
1 tsp [Fish Sauce]
1 clove garlic – minced.
Good pinch dried red chilli flakes.
Good pinch Sea Salt.
For the Salad:
2 nests (100g) [Rice Vermicelli Noodles]
1 medium Cucumber,halved lengthways,deseeded and sliced.
1 Carrot – Peeled and coarsely grated.
½ Sweet Red Pepper – deseeded and finely sliced.
Small handful fresh Thai basil leaves – chopped.
Small handful fresh coriander leaves – chopped.
½ Red Onion – finely sliced.

Steps for cooking

To make the dressing:

1.Mix together the vinaigrette ingredients until the sugar has dissolved and set aside.

To make the salad:

1.Bring a large pan of water to the boil,then turn off the heat.
2.Add the rice noodles and soak until just tender (3-5mins)
3. Rinse with cold water and drain well.
4. Put the noodles in a large bowl,add the salad ingredients and the vinaigrette and toss together to coat everything in the dressing.
5. Serve immediately.

Region:

Heat:

Vegetarian:

Gluten Free:

Central

Mild

No

Yes

Chef’s Tips

Add sliced red chillies for more heat.

Did you know

Rice noodles are widely used in both hot and cold dishes. Highly versatile and naturally gluten free they are ideal for soups, salads and stir fry’s.

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Items required for recipe

Rice Vermicelli Noodle (200g)

Fish Sauce (200ml)

Vegetarian ‘Fish’ Sauce (180ml)

Palm Sugar (200g)