A light and tasty salad from Roger Mooking with a spicy and crunchy peanut topping.
Directions for: Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing
Ingredients
Peanut Crunchpeanut oil, for frying
2 red finger chilies cut in half, seeded and sliced
2 shallots, peeled cut in half and sliced
5 Tbsp cornstarch
1 cup toasted peanuts, finely chopped
salt
Rice Wine Vinegar Dressing1 cup seasoned rice wine vinegar
1 clove garlic, minced
1 lime, zested
1 tsp sesame oil
salt to taste
Rice Noodle Salad1 pkg vermicelli rice noodles, cooked according to package directions (227 g)
2 cup bean sprouts
1 carrot, peeled and julienned
1 cucumber, peeled, seeded and diced
Directions
Peanut Crunch1. In a large pot, fill with oil to 1/3 full. Using a deep frying thermometer, heat to 350 degrees.
2. Line a baking tray with paper towel.
3. Place chilies in a bowl, coat well with 2 tablespoons of cornstarch and fry until golden brown, remove from oil, place on lined baking tray and season with salt, set aside.
4. Place shallots in a bowl, coat well with 3 tablespoons of cornstarch and fry until golden brown, remove from oil, place on baking tray and season with salt, set aside.
5. Place crispy fried chilies and shallots on a cutting board and finely chop.
6. Combine chopped peanuts, fried chilies and shallots in a bowl and set aside.
Rice Wine Vinegar Dressing1. Place all ingredients in a bowl, stir and set aside.
Rice Noodle Salad1. Place rice noodles in centre of plate and dress with half of Rice Wine Vinegar Dressing.
2. Scatter Peanut Crunch over rice noodles.
3. Place bean sprouts over rice noodles.
4. Place carrots around the outside of the rice noodles and bean sprouts.
5. Scatter cucumber and green onion over carrots then pour remaining Rice Wine Vinegar Dressing over.
See more: Salad, Side, Dinner, Lunch, Healthy, Vegetables, Nuts, Vegetarian, Main