Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
2 cups finely sliced cabbage
1 cup sprouts
½ cup shredded carrot
100g (3.5 oz) cooked and peeled edamame beans
1 cup Asian herbs (e.g. Thai basil, mint and/or coriander)
1 tbsp sesame oil
2 garlic cloves, finely chopped
1 red chilli, finely sliced
800g (1.7lb) peeled and deveined prawns (shrimp)
3 tbsp honey
2 tbsp soy sauce
1 tbsp cornflour mixed with 1 tbsp water
Heat sesame oil in a wok over high heat. Add the garlic and chilli and stir-fry for a few seconds. Then add the prawns and stir-fry for another 30 seconds. Add the honey and soy sauce stir-fry for another 30 seconds. Add the cornflour mixture and stir-fry until sauce thickens and prawns are cooked.
For the noodle salad, place RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Drain and rinse with water to cool. Drain again and squeeze out any excess water. Cut the noodles into short strips using scissors or a knife.
In a large bowl, place the noodles, cabbage, sprouts, carrot, edamame and herbs. Add that tasty VIETNAMESE SALAD DRESSING and gently toss until well combined.
Transfer noodle salad to a serving plate and top with the honey prawns. Sprinkle over those CRISPY SHALLOTS. Enjoy!