Name: Chilled Vietnamese noodle salad
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 500.00 g noodles cellophane; 1.00 carrots peeled, spiralised; 1.00 radishes white, grated; 1.00 beetroot peeled, grated; 1.00 cucumber English variety, peeled, thinly sliced lengthways; 2.00 chinese cabbage julienned; 125.00 ml watercress; 60.00 ml peanuts roasted; fresh ginger grated; 5.00 ml dried chilli flakes; 2.00 lemon juice only; 60.00 ml fish sauce; 15.00 ml sugar; 5.00 ml garlic cloves, minced; 45.00 ml soy sauce

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Ingredients (15)

500.00 g	noodles — cellophane
1.00	carrots — peeled, spiralised
1.00	radishes — white, grated
1.00	beetroot — peeled, grated
1.00	cucumber — English variety, peeled, thinly sliced lengthways
2.00	chinese cabbage — julienned
125.00 ml	watercress
60.00 ml	peanuts — roasted
	fresh ginger — grated

DRESSING

5.00 ml	dried chilli flakes
2.00	lemon — juice only
60.00 ml	fish sauce
15.00 ml	sugar
5.00 ml	garlic — cloves, minced
45.00 ml	soy sauce

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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.