Name: Vietnamese salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 90 gram packet vermicelli noodles; 1 teaspoon sesame oil; 2 tablespoon fish sauce; 1 lime, juice of; 2 tablespoon palm sugar; 5 centimetre piece ginger, grated; 2 clove garlic, crushed; 2 long red chillies, thinly sliced; 2 teaspoon light soy sauce; 2 cup shredded cooked turkey; 250 gram cherry tomatoes, halved; 125 gram bean sprouts, trimmed; 100 gram trimmed, blanched, halved snow peas; 3 green onions, thinly sliced; 1/3 cup mint leaves; 1/3 cup coriander leaves; 1/4 cup chopped roast peanuts, to serve

Ingredients

90 gram packet vermicelli noodles

1 teaspoon sesame oil

2 tablespoon fish sauce

1 lime, juice of

2 tablespoon palm sugar

5 centimetre piece ginger, grated

2 clove garlic, crushed

2 long red chillies, thinly sliced

2 teaspoon light soy sauce

2 cup shredded cooked turkey

250 gram cherry tomatoes, halved

125 gram bean sprouts, trimmed

100 gram trimmed, blanched, halved snow peas

3 green onions, thinly sliced

1/3 cup mint leaves

1/3 cup coriander leaves

1/4 cup chopped roast peanuts, to serve

Method

1.Cook vermicelli noodles according to packet instructions. Rinse under cold water and drain. Toss with sesame oil.

2.In a jug, whisk fish sauce, lime juice, palm sugar, grated ginger, garlic, chillies and light soy sauce.

3.In a bowl, combine noodles, turkey, tomatoes, bean sprouts, snow peas, onions, mint and coriander.

4.Toss with half dressing. Sprinkle with 1/4 cup chopped roasted peanuts. Serve with remaining dressing and lime.

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Ingredients

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