RAINBOW ASIAN VERMICELLI NOODLE SALAD

Serves 2

Ingredients:

• 125g vermicelli noodles

• 1/4 purple cabbage, finely shredded

• 1 carrot, sliced into ribbons or grated

• 1 small red capsicum, sliced into strips

• 3/4 cup edamame, thawed

• 3 spring onion, finely sliced

• 3/4 cup coriander (cilantro), finely chopped

• 2 tbsp sesame seeds (black or white)

• 2 tbsp fried shallots

  Dressing:

• 1/2 lime, juice squeezed

• 1/4 cup fish sauce

• 1 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tsp chilli sauce (can use hot, sriracha, chilli flakes or fresh chilli).

Method:

1. In a large bowl, cover your vermicelli noodles with boiling water and place a plate over the top to keep the heat in. Leave for approx 3 mins (read the packet) and then drain and run under cold water. Soak up any moisture with a paper towel.

2. In a large bowl, add the noodles, cabbage, carrot, red capsicum, edamame, spring onion, coriander and sesame seeds. Toss to combine.

3. For the dressing: mix all ingredients together. You should taste a mix of sweet, salty, spicy and sour. Adjust to taste.

4. Drizzle the dressing over the salad. Top with fried shallots.
   
   This salad will last for up to 2 days in the fridge. If you plan to eat it at another time, hold off on drizzling the dressing and adding the fried shallots. Do this last minute so it doesn’t go soggy!!!