| Servings |
4
|
Ingredients
- 200 grams vermicelli noodles
- 1 raw green mango, julienned
- 3/4 cup julienned purple cabbage
- 3/4 cup carrots, julienned
- 1 cup bean sprouts
- 3 spring onions, chopped
- 1/4 cup fried onions (optional)
- 1/4 cup peanuts
- 2 tbsp sesame seeds
- A small handful of coriander leaves, roughly torn
- A small handful of mint leaves, roughly torn
- Lime wedges, to serve
For the dressing:
- 2 tbsp sambal oelek paste (or any sweet-chilli sauce)*
- 1 clove of garlic, minced
- 1/2 tsp toasted sesame oil
- 1 tbsp fish sauce (optional)
- 1 1/2 tbsp jaggery (or brown sugar)
- 1 tsp tamarind paste
- 1 1/2 tsp lime juice
- Salt, to taste
Ingredients
For the dressing:
|
|
Instructions
- Pour boiling water over the vermicelli noodles in a large bowl. Make sure the noodles are completely submerged. Cover and let it sit for 5-7 minutes until translucent and cooked. Run the noodles under cold water and drain in a colander, making sure to toss them in your hand to remove any excess water.
- Add all the dressing ingredients to a bowl or screw-top jar and mix/shake well. Taste and adjust seasoning.
- Roughly bash the peanuts in a mortar and pestle and set aside.
- Add the noodles, vegetables and herbs to a large bowl and toss together with the dressing (Note: if you plan to make the salad in advance, keep the dressing refrigerated and toss through just before serving). Taste and adjust seasoning. You might have to add more lime juice or sugar to balance out the flavours.
- To serve, divide between bowls and top with a few sesame seeds, crushed peanuts and fried onions with wedges of lime on the side.
Recipe Notes
*If you’re using sweet-chilli sauce instead of sambal oelek, cut down on the jaggery or sugar by half; taste and add more if necessary.
Leave a Reply