Thai style lamb salad

Serves 4

150g rice stick vermicelli

1 cup baby cos leaves

1 cup shredded cabbage

1 cup bean sprouts

1 cup snow peas

2 radishes, finely sliced

1 cup sliced cucumber

1/2 cup chopped spring onion

1/2 cup coriander

1/2 cup mint

1/2 cup basil

2 cups sliced lamb

Dressing

4 limes, juiced

1 tbsp sesame oil

1 tbsp fish sauce

1 tsp caster sugar

1/2 tsp finely grated garlic

1 tsp finely grated ginger

1 red chilli, finely chopped

handful of coriander, mint and basil finely chopped

To serve

fried crispy shallots

Place the dried noodles in a large heat-resistant bowl. Pour boiling water over the noodles and leave for 15 minutes, then strain the water off. Combine the noodles with all the salad ingredients including the lamb and mix up the dressing, pour it over the salad, toss to combine and sprinkle with the crispy shallots.