A delicious Asian-inspired salad with rice vermicelli noodles, cucumber and radishes, dressed with a lime, garlic and fish sauce dressing.
1 person made this
125g rice vermicelli noodles
boiling water, as needed
2 tablespoons chopped cashews, plus more for garnish
6 radishes, thinly sliced
1/2 cucumber, thinly sliced
6 spring onions, thinly sliced
1 tablespoon freshly chopped coriander, plus more for garnish
1/2 red chilli pepper, very finely chopped
1 clove garlic, crushed
2 tablespoons fish sauce
juice of 1 lime
1 tablespoon Demerara sugar
Method Prep:20min › Extra time:25min soaking › Ready in:45min
Break the rice vermicelli noodles into pieces and place in a large bowl; pour cold water on top to cover the noodles and set aside to soak for 20 minutes. Rinse noodles and return to bowl; pour boiling water over noodles to cover. Allow to soak for a few minutes until the noodles have softened; drain noodles and set aside.
Mix red chilli pepper, garlic, fish sauce, lime juice and sugar in a small bowl; set aside.
Place chopped cashews, radishes, cucumber, spring onion and fresh coriander into a large bowl. Add noodles and dressing; toss well to mix.
Divide the salad among 4 bowls and garnish with chopped cashews and freshly chopped coriander leaves.