INGREDIENTS:

400g white button mushrooms, sliced thinly

230g thin rice noodles (vermicelli-style)

1 medium carrot, peeled and cut into thin sticks

1 continental cucumber, halved lengthwise, thinly sliced into half-moons

1 small red onion, peeled, sliced lengthwise

1 cup bean sprouts, washed and drained

1 bunch coriander, washed, roots removed

1/2 bunch mint, washed, leaves picked

Dressing:

1/2 cup fish sauce (use mushroom soy if vegan or vegetarian)

1/3 cup palm sugar (dissolved in a small amount of warm water)

1/4 cup fresh lemon or lime juice

1 medium-large garlic clove, finely chopped

1-2 small red chillies, seeded and finely chopped


METHOD:

  1. Cook the noodles according to packet instructions. Rinse under cold water and drain well. Set aside in a large mixing bowl.
  2. For dressing, place all dressing ingredients in a jar and shake well to combine. Set aside.
  3. Into the noodle bowl, add carrot, cucumber, red onion, bean sprouts, mushrooms, and 3/4 of the herbs. Toss all ingredients gently with your hands then add the dressing. Toss once more to combine.
  4. On a large serving platter or individual bowls, serve the salad topped with chopped peanuts (or shallots), the remaining herbs and a very small splash of sesame oil. Garnish with lemon and/or lime wedges.