Glass Noodle Salad
Preparation time — 10 minutes
Cooking time — 10 minutes soaking

ingredients
125g mung or green bean vermicelli (cellophane noodles)
2 tablespoons lime or lemon juice
1 tablespoon Thai fish sauce
2 tablespoons Thai sweet chilli sauce
1 large red onion, sliced
3 tablespoons green onions (shallots), chopped
2 tablespoons fresh coriander (cilantro), finely chopped
2 tablespoons fresh mint leaves, finely chopped
90g peanuts (good quality, shelled and lightly salted)

method

• Soak the cellophane noodles in warm water for 10 minutes.
• Drain.
• Combine lime juice, fish sauce and chilli sauce (an easy way it to shake well in a screw–top jar).
• Pour over noodles and toss to mix through.
• Add onion, green onions, coriander and mint and toss through gently. Just before serving, toss peanuts through.

Wine match
Choose a fragrant Gewürztraminer to accompany this aromatic, spicy dish.

return to the recipe index