Chilled Vietnamese noodle salad


Ingredients 16
Servings 8
Time

Ingredients

  • 500
    g
    wide cellophane noodles
  • 1
    carrot, peeled and shaved into curls (see tip)
  • 1
    white radish, peeled and grated in long strips
  • 1
    beetroot, peeled and grated in long strips
  • 1
    English cucumber, peeled and thinly sliced lengthways
  • 2
    Chinese cabbage leaves, cut into julienne strips
  • 125
    ml
    watercress
  • 60
    ml
    roasted peanuts
  • freshly grated ginger for garnish
  • DRESSING
  • 5
    ml
    chilli flakes
  • 2
    lemons, juice
  • 60
    ml
    fish sauce
  • 15
    ml
    sugar
  • 5
    ml
    minced garlic
  • 45
    ml
    soy sauce (or more to taste)
 

Method

 
Cook cellophane noodles in boiling water for 2 minutes, or until tender. Drain in a colander and rinse with cold water. Divide between bowls (or pile up in centre of a platter) and arrange carrot, radish, beetroot, cucumber, cabbage and watercress on top. Sprinkle with peanuts and ginger. Pour dressing over. DRESSING: Soak chilli flakes in lemon or lime juice for 3 minutes. Add fish sauce, sugar, garlic and soy sauce and stir until sugar has dissolved.
 

Read more on: starch
 

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