Asian noodle salad


2 serves of vermicelli noodles, cooked as per instructions
Allow noodles to cook, then slightly chopped to break them up
4-5 spring onions, chopped
Handful of basil chopped
Handful of mint chopped
Handful of coriander chopped
1 carrot grated
½ cucumber grated
1 tbsp of pickled ginger, chopped
2 small chillies, chopped finely (deseeded if preferred mild)


2 tbsp of soy sauce
1 tbsp of rice wine vinegar
1 tbsp of mirin
1 tbsp of peanut oil
Combine dressing
In a large bowl combine all ingredients and toss together
Toss in dressing and serve
Can also be topped with fried shallots and/or chopped roasted peanuts

Rainebeau Co.