RICE NOODLE SALAD WITH THAI DRESSING

Serves 4
Preparation time 10 minutes
Cooking time soak noodles for 4 minutes

Ingredients
• 4 cups thin rice stick noodles (softened)
• 4 cups shredded iceberg lettuce
• 1 cup sliced cucumber
• 1 cup bean sprouts
• 1 cup coarsely chopped coriander
• ½ cup grated carrot
• ½ cup chopped peanuts
Dressing
• 1 tablespoon caster sugar
• 3 tablespoons water
• 1 tablespoon rice vinegar
• 3 tablespoons fish sauce
• 1 small red chilli (chopped)
• 1 small garlic clove (crushed)
• 3 tablespoons Jingilli extra virgin olive oil

Dissolve the sugar with the boiling water then add the vinegar and fish sauce. Cool then add the garlic, chilli and Jingilli extra virgin olive oil.

Method
Place all the vegetable and noodle ingredients into a large mixing bowl. Add a little of the dressing and using a gentle hand, combine well. Using a carving fork, place it into the noodle mix and turn gently until you have formed a neat round stack around the tongs. Place onto a serving plate.
Finish with some extra dressing, chopped peanuts and coriander leaves.