Name: Rice noodle bowl with herbs and chilli-lime dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 gm rice vermicelli; ¼ Chinese cabbage, thinly sliced; 1 telegraph cucumber; 2 red shallots, thinly sliced; 1 spring onion, cut into julienne; 45 gm (⅓ cup) roasted unsalted peanuts, coarsely chopped; 3 cups herbs, such as vietnamese mint, coriander, shiso and mint (loosely packed); Bean sprouts and lime cheeks, to serve; Chilli-lime dressing; 60 ml (¼ cupe) fish sauce; 60 ml lime juice (from about 1½ limes); 1 garlic clove, crushed; 1 birdseye chilli, thinly sliced; 1 tsp rice malt syrup, or to taste (optional)

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

Ingredients

200 gm rice vermicelli

¼ Chinese cabbage, thinly sliced

1 telegraph cucumber

2 red shallots, thinly sliced

1 spring onion, cut into julienne

45 gm (⅓ cup) roasted unsalted peanuts, coarsely chopped

3 cups herbs, such as vietnamese mint, coriander, shiso and mint (loosely packed)

Bean sprouts and lime cheeks, to serve

Chilli-lime dressing

60 ml (¼ cupe) fish sauce

60 ml lime juice (from about 1½ limes)

1 garlic clove, crushed

1 birdseye chilli, thinly sliced

1 tsp rice malt syrup, or to taste (optional)

Method

1.Soak vermicelli in boiling water until tender (3-5 minutes), then drain, refresh under cold running water, and drain well. Snip with scissors into 10cm-15cm lengths and transfer to serving bowls.

2.For dressing, whisk fish sauce, lime juice, garlic and chilli in a bowl and season to taste with sugar.

3.Top noodles with cabbage, cucumber, shallots, spring onion, peanuts, herbs and bean sprouts, drizzle with dressing and serve with lime cheeks.

Styling by Lisa Featherby

Styling by Rhianne Contreras