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Thai Noodle Salad

  Prep Time: 15mins
  Cook Time: 0mins
  Serves: 4 to 6

Ingredients

  • 250g rice vermicelli noodles
  • 2 carrots, shredded
  • 1 continental cucumber, seeded and shredded
  • 4 spring onions, chopped
  • 1 ½ cups fresh bean sprouts
  • ⅓ cup chopped mint
  • ¼ cup rice wine vinegar
  • ¼ cup caster sugar
  • 1 tbs soy sauce (or tamari)
  • ¼ cup light olive oil
  • ¼ cup water
  • 2 tsp sesame oil

Directions

Step 1

Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl.

Step 2

Add the shredded carrots, cucumbers, bean sprouts and chopped mint to the noodles.

Step 3

In a glass jar fitted with a lid or a bowl, mix together the vinegar, soy sauce, sugar, olive oil, water and sesame oil. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired.

Step 4

Sprinkle with more mint and spring onion and a squeeze of lime if desired.

Step 5

Salad can be made ahead and refrigerated overnight, however if making ahead, add the coriander just before serving.

Ingredients

  • 250g rice vermicelli noodles
  • 2 carrots, shredded
  • 1 continental cucumber, seeded and shredded
  • 4 spring onions, chopped
  • 1 ½ cups fresh bean sprouts
  • ⅓ cup chopped mint
  • ¼ cup rice wine vinegar
  • ¼ cup caster sugar
  • 1 tbs soy sauce (or tamari)
  • ¼ cup light olive oil
  • ¼ cup water
  • 2 tsp sesame oil

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