Serves: 4
Ingredients:
Dressing:
250ml (1 cup) rice vinegar
60ml (4 tbsp) sugar
60ml (4 tbsp) water
6 red or green Thai chillies, sliced and seeded
15ml (1 tbsp) finely slivered garlic
30ml (2 tbsp) ginger, peeled and thinly sliced
Salad ingredients:
About 3 cups of cooked wheat or rice noodles, chilled
1 cucumber, deseeded and thinly sliced
1 large carrot, peeled and cut into strips using a vegetable peeler
125ml (½ cup) coriander leaves, chopped
Method:
1) Start with the dressing: combine vinegar, sugar, water, chillies, garlic and ginger in a pot over medium heat until sauce thickens slightly, and the ginger is a bit glossy and almost candied. Pour into a large serving bowl to cool.
3) Combine the chilled noodles, cucumber and carrot strips with the coriander and mix gently into cooled dressing.
