400 g rice noodles, cooked as directed |
200 g bean sprouts |
1 red capsicum, sliced finely |
1 green capsicum, sliced finely |
250 g baby spinach |
1 red chile, deseeded and chopped |
250 g rocket (arugula) |
2 scallions, sliced |
1 cucumber, peeled seeded and sliced |
1/2 chinese cabbage, sliced |
200 g whole sugar snap peas |
2 tablespoons chopped vietnamese mint |
2 tablespoons chopped thai basil |
2 tablespoons chopped coriander (cilantro) |
cashew nuts or sesame seeds |
4 tablespoons fresh lime juice |
3 tablespoons olive oil |
1 tablespoon sesame seed oil |
1 tablespoon soy sauce |
1 teaspoon brown sugar |
1 tablespoon ginger, peeled and finely chopped |
1/2 garlic clove, finely sliced |
1 red chile, seeded and finely sliced |
2 tablespoons coriander, chopped (cilantro) |
2 tablespoons basil, chopped |
