Citrus-scented spicy glass noodle salad
Inspired by the Vietnamese glass noodle salad, this fragrant salad can be both, a starter and a meal, with optional shavings of tofu, cooked chicken or prawns.
For the salad
1 packet (330g) glass noodles (dried mung bean noodles)
500ml vegetable stock
1 cup raw bean sprouts
1 medium raw mango, grated
1 medium cucumber, grated
1 head of iceberg lettuce, finely shredded
10-15 mint leaves, chopped
10-15 coriander leaves, chopped
2 small spring onions, finely sliced
Salt and pepper to taste
For the dressing
1-2 fresh red or green chillies, sliced fine on the diagonal
1 tbsp chilli oil
200ml orange juice
2 tsp honey
2 tsp lemon juice
Heat vegetable stock to boiling point and then reduce to a simmer. Holding the entire mass of glass noodles with one hand, dip half into the hot stock and allow it to soften. With clean kitchen scissors cut the softened noodles into 3- to 4-inch lengths; repeat the process with the remaining noodles till the entire thing is in the stock. Allow the noodles to cook until they are plump and glass-like (2-4 minutes). Drain in a colander and rinse once with cold water.
Take a large mixing bowl, add the noodles, iceberg lettuce, spring onions, coriander, mint and bean sprouts to the bowl. Put in the raw mango and cucumber. Add the dressing ingredients and mix well.
Godrej Nature’s Basket is a retail venture of the Godrej group.