1 packet rice sticks (fine rice noodles)
Approximately 3 cups vegetable oil
shredded green and red cabbage
sliced spring onions
coarsely chopped coriander
coarsely chopped mint
sliced snow peas
sliced fresh chillies
seasoned tofu strips
2 teaspoons mild mustard
1 tablespoon soy sauce
2 tablespoons sesame oil
½ cup macadamia oil (or vegetable oil)
6 tablespoons rice wine vinegar
½ cup BYRON BAY CHILLI COMPANY FIERY COCONUT CHILLI SAUCE
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.