Thai Chilli Lime Cakes Rice Noodle Salad

Ingredients

• 12 Vegie Delights Thai Chilli Lime Cakes
• 240g cos or iceberg lettuce leaves
• 900g cooked rice vermicelli noodles
• 120g snow peas, finely sliced 120g Lebanese cucumber, finely sliced
• 6 Tbsps asian shallots, finely sliced
• 60g roasted peanuts, finely chopped
• 3 Tbsps fresh mint leaves, finely sliced
• 3 Tbsps fresh coriander leaves and stalks, finely sliced

Dressing:

• 120ml rice vinegar
• 2 Tbsps raw sugar
• 1 Tbsp lime juice
• 1/2 tsp soy sauce or tamari

Method

1. Whisk together ingredients for dressing, ensuring sugar is dissolved and set aside.
2. Heat oven to 180C and cook Vegie Delights Thai Chilli Lime Cakes according to instruction.
3. Toss cooked rice noodles with dressing to coat well.
4. Arrange cos or iceberg lettuce leaves around bowls, top with dressed rice noodles, snow peas, cucumber, Vegie Delights Thai Chilli Lime Cakes, asian shallots, roasted peanuts, mint leaves and coriander leaves.
5. Season with sea salt and black pepper and serve.