Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in  Asia!

Easy Asian Noodle Salad 

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

1. Bring medium pot to a rapid boil, add vermicelli and garlic granules cook  for 5 minutes until tender.
2. Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
3. Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
4. In a small bowl combine all ingredients for the dressing, stir well.
5. Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
6. Toss together with your hands.
7. Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.