Prep time: 10 minutes
Serves: 4
INGREDIENTS
200g brown rice vermicelli noodles
1 cucumber, finely sliced
2 carrots, grated
1 small chili
small bunch of mint
1 spring onion, finely sliced
2 cups bean sprouts
½ cup roasted peanuts
Dried shallots
Coriander (optional)
Dressing
1 tsp brown sugar
1 tsp fish sauce
1 tsp sesame oil
Juice of 1 lime
½ cup rice wine vinegar
METHOD
- Place noodles in bowl and cover with boiling water. Cover and set aside for 3-5 minutes.
- In a jar, mix together dressing ingredients and shake until sugar dissolves.
- Once noodles are cooked through, drain, and add carrot, cucumber, and chili.
- Mix through the dressing, mint, spring onion, and bean sprouts.
- Sprinkle on roasted peanuts, dried shallots and coriander leaves.
- Serve with a protein of your choice. Prawns or left over chicken work well in this recipe.
