Tomato & Glass Noodle Salad

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Servings:

Author: Helen Best-Shaw

Prep Time30

Cook Time15

Total Time45

Ingredients

150 g glass noodles - such as bean thread vermicelli
55 g cup raw cashew nuts
a generous pinch of chilli powder
2 tsp honey
300 g unripened tomatoes - roughly chopped, or cherry tomatoes, halved
1/2 red onion - finely sliced
85 g bean sprouts
1 handful of coriander leaves
1 handful of Thai basil leaves or sweet basil leaves

Dressing

1 garlic clove - finely chopped
2 red bird’s eye chillies - deseeded and sliced
4 tbsp lime juice
1/2 tsp lime zest
4 tbsp fish sauce
2 tbsp clear honey

Instructions

To make the dressing, put all the ingredients in a small bowl and gently whisk until combined. Leave to one side.
Bring a saucepan of water to the boil and cook the glass noodles for 2–3 minutes until softened. Drain, refresh under running cold water, pat dry with kitchen paper and tip into a large bowl.
Heat a frying pan over a medium-high heat, then add the cashew nuts and dry-roast until fragrant and starting to brown. Remove from heat, add the chilli powder and honey to the pan and stir until the cashews are well coated. Leave to cool. When the nuts are cold enough to handle, roughly chop.
Add the tomatoes, onion, bean sprouts, coriander and Thai basil or sweet basil to the bowl with the prepared noodles. Pour over the dressing and toss all the ingredients together until well combined. Serve with the chopped spicy peanuts sprinkled over.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.