This recipe is a great one for using up almost any herbs you’ve got in the fridge, teamed with a handful of store-cupboard items. It is also a great dish for adding leftover rare beef too as well, or chicken for that matter, so maybe a summery Monday evening, post-roast or barbecue, is a good time for this creation.
Ingredients / Substitutions
200 g/7 oz. vermicelli noodles / Any pre-made noodles
20 g/¾ oz. fresh soft herbs / Mint, Thai basil, chives, coriander/cilantro, parsley, basil
2 teaspoons chilli/chili oil / Olive oil and some chilli/hot red pepper flakes is fine
2 tablespoons sesame oil / Walnut oil will do, or rapeseed/canola oil
2 limes / Lemon juice, or an extra 1 teaspoon rice vinegar
2 tablespoons fish sauce / Can be omitted
40 g/3 tablespoons peanut butter / Any nut butter
2 teaspoons rice vinegar / White wine vinegar or black rice vinegar
60 g/2⁄3 cup salted peanuts / Any salted nut, but salted cashews probably best
TOTAL TIME 15 MINUTES
Cook the vermicelli noodles according to packet instructions (I usually boil them for 3–4 minutes), then drain and rinse under cold water.
Tear up or roughly chop all the fresh soft herbs, including the stalks if they’re not too hardy.
Add the oils, juice from both limes, fish sauce, peanut butter and rice vinegar to the base of a salad bowl and whisk vigorously to combine. Add in the vermicelli noodles, herbs and peanuts and toss to combine and coat. Serve immediately
GOES WELL WITH
Either leftover Bavette Steak or leftover Fruit and Coconut Spatchcock Chicken.
Get some summer roll wrappers and use the noodles as filling along with some freshly chopped veg and cooked prawns/shrimp.