Looking for a nice refreshing dish that is just right for a hot summers day meal? Then look no further. This little dish isn’t complicated but as we say in our house, as long as it’s simple, easy & fun then it’s on our menu. This salad is so good for a summer get together. This will go great as a side for the seafood eaters coming along.
Vermicelli Rice Noodle Salad
Cuisine: Asian6
servings15
minutes10
minutesIngredients
200 g 200 vermicelli rice noodles
350 packet 350 packet of fresh crunchy vegetables
4 x spring onions
3 x limes
Thumb sized piece of ginger
1 Tbsp 1 soy sauce
1 Tbsp 1 chilli jam
2 Tbsp 2 Olive oil
1 tsp 1 Sesame Oil
80 g 80 unsalted cashews crushed
1 Tbsp 1 sesame seeds
1/2 bunch coriander
1/2 bunch mint
Directions
- In a pestle & mortar, finely grate the lime zest & squeeze the juice.
- Add the soy, olive oil, sesame oil & the chilli jam.
- Muddle them together to make an awesome dressing & put a side.
- Cook your noodles as per their directions, drain & cool them in cold water.
- Toast your cashews and sesame seeds in a dry pan for approx 2 minutes.
- Add half to your dressing and bash & save the other half for garnish.
- In your serving bowl add the noodles first, then your vegetables, mint, coriander, & dressing and toss them through well.
- Garnish with the rest of your cashews & season with some black pepper, salt & a little more sesame oil to taste if needed.
- Serve & Enjoy!
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