Ingredients

• For the Dressing:
• 1 to 2 - fresh red or green chillies, sliced fine on the diagonal
• 4 tbsp - toasted sesame oil
• 1 tbsp - fish sauce or oyster sauce from blue elephant or real Thai
• 1 tbsp - chilli oil from lee kum kee
• 1 - orange, zest and juice
• 1 tsp - honey
• 1 tsp - lemon juice
• salt and pepper to taste
• For the salad:
• 330 g - dried mung bean noodles
• 6 cups - stock
• 1 packet - bean sprouts, tops and tails removed
• 1 head - iceberg lettuce, finely shredded
• 1 cup - mixed fresh herbs (basil, mint and coriander)
• 1/2 cup - spring onions finely sliced
• 1/2 cup - toasted sesame

How to Make Citrus Scented spicy glass noodle salad

• For the Dressing:
• Combine all the ingredients and mix well.
• For the salad:
• Heat stock to boiling, reduce to simmer.
• Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften.
• Using clean kitchen scissors cut 3 or 4-inch lengths and allow to drop into stock.
• Repeat with remaining mass of noodles.
• Allow to cook until noodles are plump and glasslike (2 to 4 mins).
• Drain in a colander; rinse once with cold water and place in large mixing bowl.
• Add the dressing, mix well and leave to chill in refrigerator.
• Cut lettuce and herbs using the chiffonade technique and chill.
• When ready to serve add sprouts, lettuce and herbs and toss well again.
• Garnish with the toasted sesame seed and serve.