This is a refreshing salad to have on a hot day. It’s also very user friendly. You can make it well in advance and leftovers will keep refrigerated for a couple of days. I love the dressing so much that I could almost drink it.
Asian Rice Noodle Salad 🌶
For The Salad
Soak the noodles in boiling water for about 15 minutes until they are transparent. Rinse under cold water and drain. Make one slice with a sharp knife through the batch of noodles cutting them in half
Slice the whole of the spring onions finely and reserve the green section for the garnish. In a large mixing bowl, combine the noodles with the white sliced spring onion, all of the prepared vegetables and the coriander (pluck the leaves from the bunch, no need to chop). Toss to combine and refrigerate until required. You can prepare this salad in advance and add the dressing just before serving
To serve, pour the dressing over the vegetables, mix well and transfer the salad onto a platter. Sprinkle with coriander leaves, finely sliced green spring onion, very thin slices of the mild red chilli and fried shallots
For The Dressing
Place all of the dressing ingredients into a small jar ( making sure the garlic is properly minced) and shake well.
An easy way to mince garlic is to peel and roughly chop the clove. Sprinkle the clove with a little salt and rake through with a fork until it becomes a paste
You may need up to 3tbs light soy sauce depending on how juicy the lime is. Start of with 11/2 tbs, taste test and add a little more soy to obtain the balance of salty, sweet and spicy