Vermicelli noodle salad with thai chilli dressing

Vermicelli noodle salad with thai chilli dressing

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

Obviously Vietnamese inspired, this is one of the few Asian salads on our list. We love noodle salads, and Asian flavours are as much a part of how we eat in Australia now as European and Middle Eastern ones.

Ingredients

Quantity Ingredient
200g rice vermicelli noodles
250g wombok, shredded
4 carrots, cut into matchsticks
100g bean spouts
2 bunches coriander, leaves picked
1 bunch thai basil, leaves picked
2 bunches vietnamese mint, leaves torn
1 bunch mint, leaves torn
1/2 long white radish, cut into matchsticks
125g fried shallots
80g peanuts, lightly toasted and roughly chopped

Thai chilli dressing

Quantity Ingredient
1 long red chilli, roughly chopped
4 limes, juiced
50g palm sugar, grated
1 garlic clove, roughly chopped
1 teaspoon fish sauce
125ml olive oil
1 handful coriander leaves

Method

  1. Bring a large saucepan of water to the boil. Remove from the heat, add the rice noodles and let them soak for about 5 minutes. Drain and set aside to cool.
  2. To make the dressing, combine all of the ingredients in a small food processer and blend until smooth and well combined.
  3. To make the salad, combine all of the ingredients in a bowl. Add the dressing and toss to combine well. Transfer to a salad bowl and serve.
Tags:
alimentari
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