Ingredients:
• For the Dressing:
• 1 to 2 – fresh red or green chillies, sliced fine on the diagonal
• 4 tbsp – toasted sesame oil
• 1 tbsp – fish sauce or Oyster sauce from blue elephant or real Thai
• 1 tbsp – chilli oil from lee kum kee
• 1 – orange, zest and juice
• 1 tsp – Honey
• 1 tsp – Lemon juice
• salt and pepper to taste
• For the salad:
• 330 g – dried mung bean noodles
• 6 cups – stock
• 1 packet – bean sprouts, tops and tails removed
• 1 head – iceberg lettuce, finely shredded
• 1 cup – mixed fresh herbs (basil, Mint and coriander)
• 1/2 cup – Spring onions finely sliced
• 1/2 cup – toasted sesame
Method:
- For the Dressing:
- Combine all the ingredients and mix well.
- For the salad:
- Heat stock to boiling, reduce to simmer.
- Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften.
- Using clean kitchen scissors cut 3 or 4-inch lengths and allow to drop into stock.
- Repeat with remaining mass of noodles.
- Allow to cook until noodles are plump and glasslike (2 to 4 mins).
- Drain in a colander; rinse once with cold water and place in large mixing bowl.
- Add the dressing, mix well and leave to chill in refrigerator.
- Cut lettuce and herbs using the chiffonade technique and chill.
- When ready to serve add sprouts, lettuce and herbs and toss well again.
- Garnish with the toasted sesame seed and serve.
Recipe courtesy of Rushina Munshaw Ghildiyal