Chilled Singapore Rice Noodle Salad with Cucumber, Peanuts and Lime

Soak the rice vermicelli in a bowl of just-boiled water for 4 to 5 minutes, until the strands are tender but still have a slight chew.

Serves 4

Ingredients

• 8 ounces dried rice vermicelli noodles
• 1 large English cucumber, cut into ribbons
• 2 medium carrots, shredded
• 1 cup bean sprouts
• 1/2 cup roasted peanuts, roughly crushed
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 3 tablespoons lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 1 red chili, thinly sliced
• 2 cloves garlic, finely grated

Instructions

1. Soak the rice vermicelli in a bowl of just-boiled water for 4 to 5 minutes, until the strands are tender but still have a slight chew.
2. Drain the noodles and rinse them thoroughly under cold running water until they are completely cool, tossing with your fingers to stop them clumping. Drain very well.
3. Whisk the lime juice, fish sauce, brown sugar, chili and grated garlic in a small bowl until the sugar has fully dissolved.
4. Spread the cucumber ribbons, shredded carrot and bean sprouts over the drained noodles in a wide bowl.
5. Pour the dressing over everything and toss with tongs, lifting from the bottom so the noodles separate and every strand is coated.
6. Let the salad sit for 10 minutes so the vegetables soften slightly and take on the dressing.
7. Toss through most of the cilantro and mint, keeping a handful back.
8. Scatter the crushed peanuts and remaining herbs over the top and serve cold, with extra lime on the side.
9. Singapore's hawker centres are proof that a hot climate produces cold, sharp food rather than heavy food. This salad borrows the logic of the region's noodle dishes: the dressing does the cooking, the herbs act as vegetables rather than garnish, and the peanuts arrive last so they stay crisp. Made ahead, it holds for a day in the refrigerator, though the peanuts are best added just before the bowl reaches the table.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 12g
• Fat: 12g
• Carbohydrates: 64g
• Fiber: 5g
• Sugar: 10g
• Sodium: 760mg