Vietnamese Noodle Salad
If, like Ben, you spend most days cooking, then when you finally get home you don't want to slave away in the kitchen... what you do want though is more great food. So this is one brilliant solution, made in under 10 minutes... it's fresh, vibrant, healthy and has plenty of zing and spice!
- 1 drizzle sesame oil
- 2 birds-eye chillies
- 60 g vermicelli rice noodles
- 2 sprigs fresh coriander
- 1 clove garlic
- 1 lime
- 1 handful roasted peanuts
- 1 handful crispy onions
- 150 ml hot water
- 1 small carrot
- 1 bunch fresh mint
- 1 shallot
- 1 handful sugar snap peas
- 2 Thai basil leaves
- 4 tbsp fish sauce
- 3 tbsp caster sugar
- ½ small red pepper
- 1 handful sliced Chinese cabbage
Cook The Noodles
Boil a kettle full of water and pour over the noodles in a large bowl, then leave to rest for 2-3 minutes.
Prepare The Vegetables
Peel and cut the carrot into julienne and finely slice the shallot, pepper, cabbage and sugar snap peas.
Make The Dressing
Drain the noodles and run in cold water to loosen then drain again.
Peel and crush the garlic and add to a pestle and mortar along with the chillies and juice of the lime.
Pound to a paste, then measure in the hot water, sugar and fish sauce, stirring to dissolve.
Toss The Salad Together
Toss a handful of noodles with plenty of the chopped vegetables, the chopped roasted peanuts and a generous drizzle of the dressing.
Finish The Noodle Salad
Pick and rip a few fresh herb leaves, allowing those to mix into the noodles.
Serve the noodles in a mound in a bowl with a scattering of roasted peanuts and crispy onions on top.
Prepare The Squid
Prepare the squid by removing the membrane, cartilage and tentacles.
Dab dry with kitchen paper and season well with salt and pepper.
Cook The Squid
Heat a frying pan on a high heat and splash in a dash of oil.
Fry the squid for about 30 seconds to just sear and then
Serve on top of the salad with a drizzle of sesame oil.
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