Crunchy noodle salad with nuoc cham dressing

Fish
35 Min
very easy
4 People
Rating starstarstarstar_borderstar_border
A punchy salad with chilli, lime and mint tossed through crunchy puffed bean thread noodles, topped with flaky white fish.
1. Finely chop chilli and garlic. Combine in a small bowl with 1/2 lime juice (wedge remaining), 2 tbsp fish sauce, 1 1/2 tbsp vinegar, 1 1/2 tbsp sugar and 1/4 cup water. Stir to dissolve sugar.

2. Halve tomatoes. Deseed and slice cucumber. Julienne (or grate carrots). Rinse and shred lettuce. Chop mint.

Roughly chop peanuts (keep peanuts separate for garnish).

3. Heat a small saucepan over medium-high heat with 1 cup oil. Pull noodles apart into sections. Use tongs to add each noodle section to hot oil for 15 seconds on each side, or until puffed up. Remove to paper towel and repeat with remaining noodles. Set aside.

4. Add 1 tbsp oil to a frypan over medium-high heat. Coat fish with 1 tbsp fish sauce and cook for 3-4 minutes on each side, or until cooked through. Season with pepper.

5. Break apart noodles and gently toss with salad components. Top with flaked fish and spoon over dressing to taste. Scatter with peanuts and serve with lime wedge.

NOTES
Use a neutral oil such as grape seed or rice bran oil to cook the noodles. Alternatively you can boil the noodles instead.
No Fish option - replacement is chicken breast fillet
Dice and cook in pan for 6-8 minutes until cooked through.
Red chilli, 1
Garlic, 1 clove
Lime, 1
Cherry tomatoes, 1 bag (200g)
Lebanese cucumber, 1
Carrots, 2
Baby cos lettuce, 1
Mint, 1/2 bunch *
Roasted peanuts, 1 packet (40g)
Bean thread noodles, 1 packet (100g)
White fish fillets, 2 packets

FROM YOUR PANTRY
Oil (for cooking), pepper, fish sauce, apple cider vinegar, brown sugar