Batter Dipt Vietnamese vermicelli noodle salad

Sea Harvest
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
This bright and crunchy salad is easy to make and packs a punch of flavour.

By Independent Contributor May 09 2023
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Ingredients (20)

1 x 500 g Sea Harvest Crisp & Chunky Lemon
1/4 cup rice vinegar
juice + zest of ¼ lime
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
2 garlic cloves — finely chopped
1 red chilli — finely chopped
Noodle Salad
200 g rice vermicelli noodles — cooked according to the packaging instructions and cooled
1 large carrot — peeled into ribbons
1 small cucumber — peeled into ribbons
20 g fresh mint — picked and chopped
20 g fresh coriander — chopped
100 g salted peanuts — roasted
50 g bean sprouts
100 g edamame beans — shelled; steamed for 3 minutes
2 spring onions — sliced (green part only)
To serve
10 g coriander — washed and roughly chopped
1 red chilli — thinly sliced
50 g salted peanuts — roasted
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Preheat the oven to 200 ºC.

Lay frozen Batter Dipt fillets onto a baking tray. Place into the oven to cook for 15-20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.


Add all of the ingredients to a bowl and whisk to combine. Set aside to infuse until ready to use.

Noodle Salad

Add the noodles to a bowl and then add the carrots, cucumber, mint, coriander, peanuts, bean sprouts, edamame beans and spring onions. Add half of the dressing and gently toss to combine.

Serve the salad with golden and crunchy Batter Dipt fillets and extra dressing on the side. Garnish with coriander, sliced red chilli and peanuts.

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