Crispy Noodle Salad

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Crispy Noodle Salad

Recipes

ingredients
1 packet rice sticks (fine rice noodles)
Approximately 3 cups vegetable oil

Salad:
shredded lettuce
shredded green and red cabbage
bean sprouts
sliced spring onions
coarsely chopped coriander
coarsely chopped mint
shredded carrots
sliced snow peas
sliced fresh chillies
toasted almonds
toasted macadamias
shredded chicken
cooked prawns
seasoned tofu strips
shredded carrots

Dressing:
2 teaspoons mild mustard
1 tablespoon soy sauce
2 tablespoons sesame oil
½ cup macadamia oil (or vegetable oil)
6 tablespoons rice wine vinegar
½ cup BYRON BAY CHILLI COMPANY FIERY COCONUT CHILLI SAUCE
cooking instructions
Pour vegetable oil into a deep pot or wok and heat. Break rice sticks into 10cm lengths and fry in hot oil until crisp.

Turn noodles over and cook both sides until crisp…this will take a matter of seconds.

Remove all noodles with a slotted spoon and drain on kitchen paper. You will only need to fry half the packet.

To make the salad, choose from the list of ingredients and toss in a large bowl.

To make the dressing, combine all the ingredients and pour into a pitcher. Add crispy noodles just before serving, saving some to garnish the top of the salad. Pour dressing over each serving.
makes
serves 4-6

Delicious Summertime Meal