200g rice vermicelli noodle nests
4 carrots, shredded or cut into matchsticks
2 echalion shallots, thinly sliced into rings
2 red chillies, deseeded and finely chopped
2 tbsp dark brown soft sugar
4 tbsp fresh lime juice (from about 2-3 limes)
4 tbsp light soy sauce
2 garlic cloves, crushed
2 tbsp sunflower oil
2 handfuls mint leaves, roughly chopped
3 handfuls coriander leaves, roughly chopped
2 handfuls roasted peanuts (salted or unsalted), roughly chopped
1. Soak the noodles in boiling water according to pack instructions. Drain and run under the cold tap until cool. Drain again, then put in a mixing bowl with the carrots, shallots and chillies.
2. Mix the sugar, lime juice, soy sauce and garlic, then stir in the sunflower oil to make a dressing. Pour over the noodles and carrots, taste and season with a little salt, if needed. Toss the herbs through the salad. Divide between 4 bowls and scatter the peanuts on top.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
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