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Noodle Symphony

This salad is a tapestry of textures and colors, featuring thin rice noodles as the foundation, accompanied by an array of fresh crisp vegetables, aromatic herbs and garnished with lightly salted peanuts. The dressing is a perfect blend of sweet, salty, sour and unami when tossed through the fresh ingredients giving an explosion of flavor with each bite.
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Prep Time 30 minutes
Course Salad
Servings 4 people

Ingredients
  

  • 250 g dried rice vermicelli noodles
  • 1 medium size carrot thinly shredded (use a julienne peeler)
  • 1/2 medium size capsicum thinly sliced
  • 6 large snow peas thinly sliced
  • 1-2 fresh chilli thinly sliced
  • 1 cup fresh bean sprouts
  • mint leaves for garnish
  • 2-3 spring onions/scallions chopped finely for garnish

Dressing

  • 1 clove garlic minced
  • 2 tbsp lime juice
  • 1 tbsp sesame oil
  • 1/2 teasp vegan fish sauce (optional)
  • 1 teasp sugar
  • 1 chilli deseeded and finely chopped

Instructions
 

  • Method for salad
  • *Place dried noodles in a bowl and cover with warm water let steep until reconstituted and soft
  • *Julienne the carrot, thinly slice the mini capscium/bell pepper
    *Thinly slice the snow peas and red chilli
    *Finely chop spring onion/scallion
    *Tear mint leaves for garnish
    *fresh bean sprouts

Method for dressing

  • *In a small bowl wisk together minced garlic, lime juice, sesame oil, fish sauce, sugar and chilli
  • Assemble the salad
  • *In a large bowl, combine the rice noodles, julienned carrot, sliced capsicum/bell pepper, sliced snow peas, beans sprouts and spring onion.
    *Toss to combine
    *Divide into individual serving bowls, drizzle with the dressing and garnish with chopped peanuts
    *Or serve on large cabbage leaves or platter and drizzle with the dressing, toss gently to combine and garnish with peanuts.
    *Serve immediately