Crispy Noodle Salad
Byron Bay Chili Co
4-6 serves
10 minutes
10 minutes
Light Meals, Main Meals
Ingredients
- 1 packet rice sticks (fine rice noodles)
- Approximately 3 cups vegetable oil
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shredded lettuce
- Shredded green and red cabbage
- Bean sprouts
- Sliced spring onions
- Coarsely chopped coriander and mint
- Shredded carrots
- Sliced snow peas
- Sliced fresh chillies
- Toasted almonds or macadamias
- Shredded chicken, cooked prawns or seasoned tofu strips
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2 teaspoons mild mustard
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1/2 cup macadamia oil (or vegetable oil)
- 6 tablespoons rice wine vinegar
- 1/2 cup Fiery Coconut Chilli Sauce
Directions
- Pour vegetable oil into a deep pot or wok and heat
- Break rice sticks into 10cm lengths and fry in hot oil until crisp
- Turn noodles over and cook both sides until crisp � this will take a matter of seconds
- Remove all noodles with a slotted spoon and drain on kitchen paper
- You will only need to fry half the packet
- To make the salad, choose from the list of ingredients and toss in a large bowl
- To make the dressing, combine all the ingredients and pour into a pitcher
- Add crispy noodles just before serving, saving some to garnish the top of the salad
- Pour dressing over each serving