Ingredients:
The dressing:
2 tsp chopped Garlic
2 tsp grated ginger
1 Tbsp Japanese Rice vinegar
1 Tbsp soy sauce
4 Tbsp Olive oil
2 tsp sesame oil
2-3 Tbsp water (to desired consistency)
1 tsp hot chili sauce
1 Tbsp honey or sugar
Cut 2 large Kaffir Limes leaves with scissors
Juice from 1 Lime or Lemon
fresh Red Chilli for decoration & or Taste (Cut with Scissors)
The Salad:
4 oz Glass noodles (Vermicelli bean thread) (Coles/Woolworths)
1 ½ cups cooked shredded chicken or you can use any meat (Tuna/Beef)
1 cup shredded cabbage
or I buy the mixed bag of Coleslaw mix from Coles
¼ cup chopped green onions
2 Tbsp chopped Coriander
2 Tbsp chopped Mint leaves
½ cup matchstick carrots
1 red bell pepper, seeded and sliced into strips (use ½ if a large pepper)
Pea pods sliced long ways
¼ cup seedless cucumber sliced in 2” strips (optional)
Toasted almond slices or nuts
Directions
Cook noodles according to package directions, drain and rinse well under cold water.
I pour boiling water over and fork for 10mins, then put into a colander and drain
Whisk together the dressing ingredients until thoroughly combined.
In a large glass bowl, toss together the noodles, chicken, and vegetables and gradually add the prepared dressing...little at a time while tossing to coat all ingredients. You may not need all the dressing, so don’t add all at once. Chill until ready to serve.
