Vietnamese Noodle Salad

This is a really summery salad; even if it's not-so-hot outside, the chili, peanut and coriander will make you feel like you've been transported somewhere a bit more exotic. The noodles need to be cooked fresh - any leftovers will go hard in the fridge.

Serves 2

Ingredients:

For the salad:

Small bunch of coriander and/or mint, chopped

Half a carrot, grated

1 red chili, finely sliced

Handful of peanuts, blitzed to crumbs in a blender or pestle and mortar

1 or 2 spring onions, finely sliced

Thin rice noodles (vermicelli)

For the dressing:

1 tsp fish sauce

Squeeze of lime juice or a splash of white wine or rice vinegar

1 tsp sugar

Cook the noodles according to the pack instructions. Drain and cool slightly by rinsing with cold water. With the noodles still slightly warm, stir through all the other salad ingredients.

Mix together the dressing ingredients in a separate bowl or jug, taste and adjust according to your preference. Pour a little over the salad - you might end up with some leftover dressing but it will keep in the fridge for a few days. Toss everything together and serve.