Ingredients:
1 punnet of mixed small tomatoes (cherry, yellow, grape etc)
1 Carrot, grated roughly
Baby Spinach leaves
2 Spring Onions sliced on an angle
1/2 red capsicum charred,
1 small packet Vermicelli Noodles
1 wedge from a pkt of thin egg noodles
2 tbsp toasted peanuts
1 tbsp crunchy fried onions (packet as per picture)
Place entire packet of Vermicelli Noodles into a bowl and cover with boiled water. Leave to soak while you prepare salad.. Half your small tomatoes, grate carrot and slice spring onions. Combine in a bowl. Char your capsicum over a gas flame and then chop into large squares and add to salad. Heat up a couple of tablespoons of oil in a frypan. Drain Vermicelli noodles and using tongs add a couple of lots of noodles to the oil. Fry until crunchy. Don't allow to brown too long. As soon as you take noodles out of pan, then add egg noodles and fry up quickly. Pour them out into the salad and then add the peanuts to your almost dry pan and toast up briefly before also adding them to the salad. Break up fried vermicelli and add to the salad. Add a tablespoon of crunchy fried onions.
Dressing:
I have fresh chilli's infusing in oil in my kitchen and it's something I often use in recipes like this one.
Combine in a small bowl:
2 chopped chilli's (from the infused oil)
1/2 tsp chilli infused oil
2 dashes Fish Sauce
1 tsp chopped lemongrass (from the jar, and a little of the liquid)
juice of 1 lime
1 tsp dark brown sugar (add to taste)
1 dash of sesame oil
1 dash white wine vinegar
This sauce is punchy, so make sure you add the sugar to taste or it will be too tarte.
Add your dressing to the salad mix and mix thoroughly. Serve in a bowl on it's own or served as a side. I have served this with Chicken Satay Skewers. This salad would also be really lovely with beef strips folded through.
