I love Asian noodle salads and Asian slaws so it made sense for me to create a hybrid version to carry the spicy lime dressing from Lucy’s Dressings. I’m keeping it seasonal but you could switch out the vegetables to whatever you like. It’s simple to prepare and just involves soaking some rice vermicelli noodles, so virtually a no cooking involved dish. Perfect served on it’s own or with crispy tofu, grilled salmon or stir-fried chicken.
INGREDIENTS (serves 2 – 4 depending on starter or main course)
150g vermicelli noodles
100g red cabbage, finely shredded
1 red pepper, deseeded and finely sliced
80g green beans, topped and tailed and cut in half
100g Tenderstem or sprouting broccoli, chopped into bite size pieces
3 spring onions, finely sliced
1 red chilli, deseeded and finely diced (optional)
15g coriander, roughly chopped
15g mint, leaves off the stalk
Lucy’s Dressings – lime and chilli flavour
Bring a medium pan of water to the boil to blanch the green beans and broccoli.
In the meantime, prepare a medium bowl with cold water and some ice.
Blanch the green beans and Tenderstem or broccoli for 90 seconds up to 2 minutes until starting to loose its bite.
Drain, wash under cold water and then cool in the bowl of iced water.
Soak the rice vermicelli for at least 5 minutes in boiling water or as the directions specify.
Prepare the other vegetables and herbs whilst the noodles soften and greens cool.
Mix together the drained cooked noodles, drained greens, sliced red pepper, spring onions, red cabbage and red chilli if using.
Add in the herbs and mix well before drizzling liberally with the lime and chilli dressing.