Asian Noodle Salad

David who offers this says it is "a terrific side dish with any barbecued meat or fish; it always catches people out with its depths of flavour".

A man of the Elsewhere persuasion, he also notes "the amounts given are approximate, especially for the dressing; I suggest you fiddle around until you find the balance of flavours you like, and adjust quantities to suit. The basic recipe below will serve quite a few people as a side dish".

That's our kind of cooking, have a go and fiddle a bit until you get it right. And look at those ingredients, "a bunch of coriander"!

Great.

Cheers David, we had it with James' Thai-style chicken.

Note the peanut warning at the end however for those with an allergy to them.

INGREDIENTS

A packet of vermicelli, or rice stick, noodles

Half a white cabbage

A large red capsicum

A couple of handfuls of bean sprouts

Sesame oil (approx. 2 teaspoons)

Fish sauce (same quantity as above)

The juice of two limes

Fresh red chilli (one large or two small) finely minced

4 garlic cloves, finely minced

A bunch of coriander

A cup of roasted, salted peanuts, coarsely crushed.

White sugar to adjust seasoning.

 

METHOD

Prepare the noodles as instructed on the package, which usually involves simply soaking them in boiling water for a few minutes; drain in a sieve or colander. Refresh under running water and prepare the other ingredients.

Cut the core from the cabbage and shred it as finely as possible, then do the same with the red capsicum. Mix all this together in a large bowl with the bean sprouts, then add all the dressing ingredients, some chilli and all the garlic, and add more chilli until you feel the salt/sour/hot balance is right.

You may or may not feel it necessary to add sugar; rely on your taste buds.

Just before serving, sprinkle with finely chopped coriander and top with the crushed peanuts (or serve these separately if you're unsure whether anyone might be allergic to them; Ive been caught out before).