You'll only need 15 minutes to make this vegetarian Thai noodle salad.
Ingredients
- 100g dried vermicelli noodles
- 2 tbsp lime juice
- 150g tub chunky exotic Thai dip
- 1 Lebanese cucumber, halved lengthways, sliced diagonally
- 200g cherry tomatoes
- 1/4 cup fresh mint leaves, plus extra to serve
- 1/4 cup fresh coriander leaves
- 2 tbsp fried shallots
- Lime wedges, to serve
Description
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Step 1
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until tender. Drain. Return to bowl. Roughly chop noodles with scissors.
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Step 2
Add lime juice and 1/2 the dip to the noodles. Lightly toss to coat. Add cucumber, tomato, mint and coriander. Gently toss to combine. Transfer mixture to a serving platter. Dollop with remaining dip and sprinkle with shallots. Serve with lime wedges and extra mint leaves.
