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.

Recipe / styling by Lisa Featherby

Styling by Rhianne Contreras