• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Citrus Scented spicy glass noodle salad

1 to 2 – fresh red or green chillies, sliced fine on the diagonal
5 tbsp – toasted sesame oil
1 tbsp – fish sauce or oyster sauce
1 tbsp – chilli oil
1 – orange, zest and juice
2 tsp – honey
1 tsp – lemon juice
salt and pepper to taste
For the salad:
330 g – dried mung bean noodles
6 cups – stock
1 pkt – bean sprouts, tops and tails removed
1 head – iceberg lettuce, finely shredded
1 cup – mixed fresh herbs (basil, mint and coriander)
1/2 cup – spring onions finely sliced
1/2 cup – toasted sesame
Directions
In a pan heat stock to boiling, reduce to simmer.
Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften, using clean kitchen scissors cut 3- or 4-inch lengths and allow to drop into stock.
Repeat with remaining mass of noodles.
Allow to cook until noodles are plump and glasslike
Drain in a colander; rinse once with cold water and place in large mixing bowl.
Add the dressing, mix well and leave to chill in refrigerator.
Cut lettuce and herbs and chill.
When ready to serve add sprouts, lettuce and herbs and toss well again.
Sprinkle with the toasted sesame seed and serve.
These tightly rolled slices will open up into lovely strips of herbs and lettuce.