Vermicelli Salad

• 250 g (9 oz) rice vermicelli
• 2 handfuls bean sprouts

Cook the vermicelli in a large saucepan of boiling water for 5 minutes, or as per packet instructions. Turn off the heat and allow to stand in the water for another 5 minutes. Strain into a colander and rinse under cold water, then set aside to dry at room temperature, covered with a damp towel or plastic wrap.

To assemble the salad, divide the bean sprouts evenly among 4 bowls, then to