Glass Noodle Salad

  • Prep Time: 10 minutes soaking
  • Cooking Time: 10 minutes
  • Servings: 4 to 6
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Ingredients

  • 125 g mung or green bean vermicelli (cellophane noodles)
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons Thai sweet chilli sauce
  • 1 large red onion, sliced
  • 3 tablespoons green onions (shallots), chopped
  • 2 tablespoons fresh coriander (cilantro), finely chopped
  • 2 tablespoons fresh mint leaves, finely chopped
  • 90 g peanuts (good quality, shelled and lightly salted)

Instructions

  1. Soak the cellophane noodles in warm water for 10 minutes. Drain.
  2. Combine lime juice, fish sauce and chilli sauce (an easy way it to shake well in a screw–top jar).
  3. Pour over noodles and toss to mix through.
  4. Add onion, green onions, coriander and mint and toss through gently.
  5. Just before serving, toss peanuts through.

Notes

Wine match: choose a fragrant Gewürztraminer to accompany this aromatic, spicy dish.

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