I have no idea where my obsession with rice noodles came from, but since I discovered them, I would much rather use them in any asian dish over egg noodles. This dish uses rice vermicelli (really thin “spaghetti”) but a thicker noodle could work too.
I first made this salad for Boxing day lunch, then I made it again for Easter lunch at my parents house. It contains some of my favourite ingredients, including lime juice and coriander.
The recipe is adapted from Bill Granger’s recipe, which can be found here
250g rice vermicelli
1 English cucumber
50g crushed cashew nuts
large handful of assorted sprouts (bean sprouts are always good)
handful of fresh coriander (cilantro)
3 Tbsp lime juice
3 Tbsp caster sugar
Boil some water in a kettle, and place in a bowl with the rice vermicelli. Allow to soak for a couple of minutes until cooked through (Alternatively, follow the instructions on the packet)
Finely slice the cucumber
Finely chop the coriander, and add to a separate small bowl, to which you can add the lime juice and sugar. This is the dressing for the salad.
After the noodles are cooked, drain them, and add half to the serving bowl.
Add half the cucumber, half the sprouts and half the dressing.
Mix together thoroughly, and repeat with the remaining cucumber, sprouts and dressing.
Top the salad with the crushed cashew nuts.
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