Thai-Style Noodle Salad

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Thai-Style Noodle Salad

 

 

250 g (9 oz) packet dried rice stick noodles

1/4 cup olive oil

8 teaspoons sweet chilli sauce

6 teaspoons vegetarian " fish " sauce (see " Condiments " )

4 teaspoons soft brown sugar

juice of 1 lime

1 clove garlic, crushed

3 cm (1 1/4 " ) piece fresh ginger, peeled, grated

1 to 2 birdseye chillies, seeded, finely chopped

250 g (9 oz) button mushrooms, trimmed, slice

Chinese cabbage (wombok), shredded

1/2 cup chopped fresh herbs - basil, mint, coriander (cilantro)

lime wedges, to serve

 

 

1. Cover noodles in a large heatproof bowl with boiling water. Soak

for 4 to 5 minutes or until soft. Stir to separate strands. Drain and

refresh under cold running water. Drain well and transfer to a large bowl.

 

2. Meanwhile, whisk 8 teaspoons oil with sauces, sugar and juice in a jug.

 

3. Heat remaining oil in a large, deep non-stick frying pan over

moderate heat. Cook garlic, ginger and chilli, stirring, for 1 minute

or until fragrant.

 

4. Add mushroom; cook, stirring, for 2 to 3 minutes or until soft.

 

5. Stir in cabbage; cook until wilted.

 

6. To serve, pour dressing over noodles. Add mushroom mixture and

herbs; toss to combine. Serve with lime wedges.

 

 

Serves 4.