ASIAN VERMICELLI SALAD WITH PEANUTS RECIPE

Edit

INGREDIENTS

SALAD
125 g vermicelli rice noodles
a wedge of red cabbage, thinly shredded
2 small cucumbers (I used Lebanese as they have thinner skin), sliced into half moons
1 Romano pepper, sliced thinly
2 small spring onions, sliced thinly
a handful of mint AND/OR coriander
¼ cup roasted (unsalted) peanuts OR cashews

DRESSING
¼ cup / 4 tbsp tamari (for GF version) OR soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar or lime juice
1 tbsp toasted sesame oil (for flavour)
1 tbsp neutral tasting oil
1 small garlic clove, finely grated
2-3 tsp hot chilli paste (I used Indonesian sambal oelek), adjust to taste

METHOD


  • Prepare vermicelli noodles according to the instructions on the packet. Mine required plunging into boiled water for 2 minutes and then refreshing under a cold tap. Set aside and let them cool down.
  • Mix all the dressing ingredients together in a small bowl.
  • Crush roasted peanuts (or cashews) in a pestle & mortar. If you cannot get roasted unsalted nuts, you can always toast raw nuts on a hot frying pan.
  • Once the noodles are cold, place them in a large bowl and toss vegetables, spring onions and herbs through them. Use your hands to distribute all ingredients evenly. Finally massage the dressing into the salad.
  • Divide between two bowls and top with crushed nuts.