How about a fresh taste bud tingling salad with a hint of chilli and herbs for your lunch boxes or supper? Serves 4 Cook 250g rice vermicelli according to the pack instructions. Drain well and rinse under cold water, then set aside to dry at room temperature covered with a tea towel. To make the dressing combine 2tbsp fish sauce, 2tbsp rice vinegar, 1tbsp caster sugar and 50ml water in a pan and over a medium heat bring just up to boiling point, stirring. Allow to cool then add 2 finely chopped garlic cloves and 1 bird’s eye chilli, deseeded and finely chopped and stir through the juice of 1 lime. To make the salad put two good handfuls bean sprouts on a plate, then top with the vermicelli. Dress in a bowl ½ cucumber cut into matchsticks, 3 finely sliced spring onions, 1 large carrot cut into matchsticks and 150g cooked turkey or chicken shredded. Place this mixture on top of the vermicelli, pouring over any dressing remaining. Scatter a handful of torn mint leaves and coriander leaves on top with 50g toasted and roughly chopped peanuts. Enjoy! Note: if using as a lunchbox take the peanuts and herbs in a separate bag and add just before eating.
Posted on: Thu, 04 Jul 2013 11:00:01 +0000
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