Prep time: 10 minutes
200g brown rice vermicelli noodles
1 cucumber, finely sliced
2 carrots, grated
1 small chili
small bunch of mint
1 spring onion, finely sliced
2 cups bean sprouts
½ cup roasted peanuts
1 tsp brown sugar
1 tsp fish sauce
1 tsp sesame oil
Juice of 1 lime
½ cup rice wine vinegar
Place noodles in bowl and cover with boiling water. Cover and set aside for 3-5 minutes.
In a jar, mix together dressing ingredients and shake until sugar dissolves.
Once noodles are cooked through, drain, and add carrot, cucumber, and chili.
Mix through the dressing, mint, spring onion, and bean sprouts.
Sprinkle on roasted peanuts, dried shallots and coriander leaves.
Serve with a protein of your choice. Prawns or left over chicken work well in this recipe.