Asian vermicelli salad with peanuts

• Vegetarian

• Produce

  • 2 Cucumbers, small
  • 1 Garlic clove, small
  • 1 handful Mint and/or coriander
  • 1 Of red cabbage, wedge
  • 2 Spring onions, small

• Condiments

  • 2 tsp Chilli paste, hot
  • 2 tbsp Maple syrup
  • 2 tbsp Rice vinegar or lime juice
  • 1/4 cup Tamari

• Pasta & Grains

  • 125 g Vermicelli rice noodles

• Baking & Spices

  • 1 Romano pepper

• Oils & Vinegars

  • 1 tbsp Neutral tasting oil
  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 1/4 cup Peanuts or cashews, roasted unsalted

Found on lazycatkitchen.com

Description

Directions

• Prepare vermicelli noodles according to the instructions on the packet. Mine required plunging into boiled water for 2 minutes and then refreshing under a cold tap. Set aside and let them cool down.Mix all the dressing ingredients together in a small bowl.Crush toasted peanuts (or cashews) in a pestle & mortar. If you cannot get roasted unsalted nuts, you can always toast raw nuts on a hot frying pan.Once the noodles are cold, place them in a large bowl and toss vegetables, spring onions and herbs through them. Use your hands to distribute all ingredients evenly. Finally massage the dressing into the salad.Divide between two bowls and top with crushed nuts.