Bún chay — Vietnamese noodle salad

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Rice noodles280 g (70 g)
• Cucumber240 g (≈ 1 cucumber) (60 g)
• Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
• Romaine lettuce120 g (30 g)
• Mint12 g (3 g)
• Coriander / cilantro12 g (3 g)
• Cashews60 g (15 g)
• Lime60 g (≈ 1 lime) (15 g)
• Soy sauce40 g (10 g)
• White sugar20 g (5 g)
• Garlic (bulb)8 g (2 g)
• Fresh chili12 g (3 g)

Method

1. Soak the noodles in just-boiled water 6 minutes; drain and rinse cold.
2. Mix lime juice, soy, sugar, crushed garlic and chili with 2 tbsp water.
3. Pile noodles on lettuce with cucumber, carrot and herbs; scatter toasted cashews and pour over the dressing.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Gluten, Tree nuts, Soy — always check the labels of what you buy.