Many Southeast Asian-style salads feature fish sauce in the dressing. Although vegan fish sauce is available – feel free to add some to the dressing if you like – this salad has bags of flavour without it. The noodles make this quite a substantial salad, so it’s perfect as a main course.
Cook the noodles following the packet directions, rinse with cold water and toss with the sesame oil to avoid sticking. Set aside.
Whisk together the dressing ingredients.
Combine all the salad ingredients in a bowl, reserving some of the peanuts, coriander and chilli. Toss with enough of the dressing to coat. Serve immediately, sprinkled with the remaining peanuts, coriander and chilli.
© 2015 All rights reserved. Published by Murdoch Books.