RICE NOODLE SALAD

This Asian style salad goes very well with smoked trout or hot smoked salmon. A healthy and tasty combination. It is a great recipe to put in your lunch box, but if you make it the previous night, don't add the dressing or the sesame seeds until you are ready to eat it.

INGREDIENTS

120G rice vermicelli
2 spring onions, finely sliced
100g bean sprouts
1 carrot, peeled and grated
1 red capsicum, julienned
100g snow peas, finely sliced
2 handfuls of coriander leaves
60ml (1/4 cup) hoisin sauce
2 Tbsp lime juice
1 tsp sesame oil
1 Tbsp fish sauce
1 tsp sugar
2 Tbsp sesame seeds

METHOD:
Put the noodles into a large bowl, cover them with boiling water and allow to soak for 10 minutes. Drain, then return to the bowl. With a pair of kitchen scissors, roughly chop the noodles into short lengths.

Add the spring onions, bean sprouts, carrot, capsicum, snow peas and coriander leaves.

In a small bowl, combine the hoisin sauce, lime juice, sesame oil, fish sauce and sugar. Stir to combine.

Pour over the vegetables and toss several times so that all the noodles and vegetables are coated in the dressing, then pile them into a large serving bowl.

Toast the sesame seeds in a small frying pan over a medium heat until golden brown.

Sprinkle them over the salad and serve.

Serves 4