80g dried vermicelli noodles
120g calamari, defrosted and chopped in to chunks ( I use Lamyong brand. If you can’t find this, use fried tofu squares cut in half)
Half an iceberg lettuce, roughly chopped
1 carrot, grated
1/2 cup coriander, roughly chopped
1/2 red onion, finely sliced
1 chilli, finely sliced
3tbsp chopped peanuts
1-2 tbsp fried shallots
DRESSING:
1 garlic clove, minced
1/4 cup water
1/4 cup vegan fish sauce
2tbsp caster sugar
1tbsp rice wine vinegar
2tbsp lime juice
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Put vermicelli noodles in a bowl and top with hot water. Let sit for five minutes until softened.
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Combine dressing ingredients and add the finely sliced red onion. Steeping the red onion in the dressing while you prepare the rest of the salad will take the edge off the onions.
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Check your vermicelli noodles. Give them a stir with a fork making sure they’re soft. Drain in a colander and run cold water over them so they stop cooking.
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In a serving bowl, combine the vermicelli noodles, calamari, lettuce, carrot and coriander. Gently mix.
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Give the dressing one last stir to make sure the sugar is dissolved and pour over the salad.
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Sprinkle chilli, peanuts and shallots on top.