For the salad:
- Glass (vermicelli) noodles
- A selection of vegetables: Carrot, pepper, spring onion, mange tout, coriander, rocket etc.
- Tofu, Quorn or meat (such as chicken)
For the dressing:
- soy sauce
- sweet chilli sauce
- olive oil
- sesame oil
- lemongrass
- garlic
- ginger
- fresh lime juice
Also:
- sesame seeds
- fresh red chilli
- crushed peanuts
- Cook the noodles according to instructions and allow to cool.
- Chop all vegetables julienne.
- Combine vegetables, tofu and leaves with cooled noodles.
- To make the dressing, Use equal measures of all liquid components, and adjust according to taste. Finely chop the inner leaves of the lemongrass; crush a clove of garlic (leave whole), and cut a few slices of ginger root. Add to the dressing5.Add a healthy glug of dressing to the salad. Add a pinch of crushed nuts. Mix well.
- To garnish, sprinkle with sesame seeds, add a couple of rings of red chilli and a sprig of coriander.