- Prepare the salad dressing first. This can be made up to a few days in advance. Blend all ingredients until smooth. Set aside if using right away or refrigerate in a
glass bottle/jar if making it in advance.
- Heat up a frying pan or wok with the frying oil. Add rice noodles to the hot oil carefully pulling apart and separating the noodles before frying, they will crisp up quick so do not over crowd the pan when frying. It only takes a few seconds for the noodles to fry until crispy. Remove from the hot oil and rest on kitchen paper towel to drain excess oil. If you wish you could use just
boiled cooked noodles instead
- Prepare all vegetables and transfer to a large bowl.
Combine them well and pile on top of the crispy noodles.
- Just before serving, toss with the dressing and garnish with coriander, roasted nuts and sesame seeds.