Thai noodle salad

SERVES 4 PREP AND COOK TIME 15 MINUTES VEGAN + GLUTEN FREE + EGG FREE + DAIRY FREE

200g dried vermicelli rice noodles

½ medium green cabbage, thinly sliced 4 spring onions, shredded

1 cup fresh coriander leaves

1 cup fresh Thai basil leaves

1 cup fresh mint leaves

½ cup (70g) peanuts (or any nut you desire), roughly chopped

DRESSING

¼ cup (60ml) soy sauce or tamari

⅓ cup (80ml) sweet chilli sauce

⅓ cup (80ml) rice wine vinegar 2 tablespoons sesame oil

1 garlic clove, crushed

1 Prepare noodles according to packet directions. Transfer to a large bowl. Add the cabbage, spring onions, coriander, basil and mint. Gently toss to combine.

2 To make the dressing, place the ingredients in a small screw-top jar and shake to combine. Set aside until ready to serve.

TO SERVE: Stand the salad at room temperature for 30 minutes to allow the noodles to soften. Drizzle with the dressing and sprinkle with peanuts.