Ingredients
For the glass noodle salad:
- 200 g vermicelli glass noodles
- 1 pointed red pepper, (or half a bell pepper) thinly sliced
- 1/2 english cucumber, seeded and thinly sliced
- 1 medium carrot, sliced into thin coins with a mandolin
- 1 orange, peeled and cut into segments
- 3 green onions thinly sliced
- 1 small handful coarsely chopped mint leaves (about 1 tablespoon)
- 1 small bunch coriander leaves, leaves picked
- 1 tablespoon sesame seeds
For the dressing:
- 2 cloves garlic, minced
- 1 tablespoons finely minced fresh ginger
- 3 tablespoons unseasoned rice vinegar (Japanese)
- 4 tablespoons fresh lime juice (2 limes)
- 4 tablespoons fish sauce (Thai nam pla)
- 2 tablespoons Mascabado raw cane sugar or coconut sugar
- 1 red chilli, deseeded and sliced
Instructions
- In a small bowl combine the dressing ingredients. Set aside.
- Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
- Transfer the noodles to a large bowl, and toss with the dressing.
- Add the remaining ingredients (red pepper, cucumbers, carrot, orange, green onions and herbs) and toss gently to combine.
- Divide among two serving plates, garnish with sesame seeds and enjoy!
Nutrition
Notes
- Squid brand Thai nam pla fish sauce is the best and I like Lungkou Vermicelli glass noodles. For unseasoned rice vinegar look for the brand OTAFUKU.
- All Asian ingredients can be found in your local Asian supermarket or online.