I have this kind of salad all the time. It’s fresh and zingy and easy to make, and altogether a great summer meal. I usually have a slightly different dressing each time, but in the early noodle salad days, this one was a standard reference. Great on its own, or topped with grilled prawns, beef or tuna steak. The dressing is enough for two or three portions.
glass noodles
red pepper / sugar snaps / mangetout / bean sprouts / cucumber
big bunch of fresh coriander
a generous amount of Thai basil (if you can get it)
some fresh mint
2 cloves garlic, finely minced
2 fresh red chillies, chopped
(less hot without the seeds and the strips they’re attached to)
2 cm fresh ginger, finely grated
4 tbsp fish sauce
juice and zest of 1 lime
1 tbsp honey or sugar
2 tsp vegetable oil
1 tsp sesame oil
(and a few tbsp water, if the dressing is too strong)
Cook or soak the glass noodles, in whatever way the pack tells you to. Finely slice the pepper, and/or steam the sugar snaps or mangetout (very briefly – you still want them bright green and snappy). If you use cucumber, shave into long strips. Combine the garlic, chillies, ginger, lime zest and liquids to form a dressing. Put the drained noodles in a bowl, dress with the dressing, add the vegetables and (torn) herbs, mix again, and if applicable, top with prawns or thinly sliced beef or tuna steak.