This so simple to whip up, barely any cooking involved. Super fresh and a great option for a light lunch. You can enjoy it all year, but I tend to eat more of it the hotter months. You can also adapt it to whatever veggies you have on hand, blanched sugar snap peas and mange tout work well, as does baby corn, and you can even swap in pineapple for mango.
200g rice vermicelli Noodles
2 peppers, orange, red, or yellow diced
½ cucumber, cut in half deseeded and diced
100g radishes, thinly sliced
5 spring onions thinly sliced
Handful torn mint leaves
Handful roughly chopped coriander
1 mango approx. 200g mango diced
2tbs sesame seed
4tbs sweet chilli sauce
Juice of 2 limes
2 tbsp. toasted sesame seeds
Crunchy Sesame Peanuts
100g plain peanuts or toasted peanuts
2 tsp maple syrup
1 tsp ground nut or coconut oil
1 tbsp. sesame seeds
1 lime cut into 4
Black sesame seeds
First place your noodles in a large bowl and cover with boiling water, set aside.
Add all the salad ingredients into a large bowl and stir to combine. Set aside.
Whisk together all the dressing ingredients and set aside.
Heat a small frying pan with the oil on medium high, add the peanuts and toast for a couple of minutes. Add in the maple and sesame seeds, allow to bubble and go sticky, should take a minute or two. Do not allow to burn. Once all nuts are coated and sticky, remove from the heat and place on baking paper to cool and harden.
Drain your noodles and roughly chop into 3-4 inch lengths, I usually hold them over the bowl of salad and with scissors snip them into smaller lengths.
Combine the salad and noodles and drizzle over the dressing, stir until combined.
Put the peanuts onto a chopping board and roughly chop.
Divide the noodle salad between 4 bowls and sprinkle with the nuts, extra black sesame seeds, and a wedge of lime.