- Serves: 2
- Preparation: 30 minutes
- Cooks In: 10 minutes
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Ingredients
Method
Place rice wine vinegar, soy sauce, mirin, water, caster sugar, ginger, lemongrass, and mushrooms into a saucepan and bring to the boil. Reduce and simmer for 10 mins. Place in a container or jar, cover and allow to cool before placing in a fridge for at least 30 mins.
To make the dressing: combine in a jar with a lid the caster sugar, rice vinegar, garlic, chilli, lime juice, fish sauce and water. Place lid on and shake, set aside to serve.
Follow rice stick noodle packet instructions to cook.
To serve, plate noodles, lettuce, carrot, cucumber, mushrooms and Vietnamese mint. Drizzle with the dressing and garnish with optional chilli, fried shallots and lime wedges.
Ingredients
Directions
Place rice wine vinegar, soy sauce, mirin, water, caster sugar, ginger, lemongrass, and mushrooms into a saucepan and bring to the boil. Reduce and simmer for 10 mins. Place in a container or jar, cover and allow to cool before placing in a fridge for at least 30 mins.
To make the dressing: combine in a jar with a lid the caster sugar, rice vinegar, garlic, chilli, lime juice, fish sauce and water. Place lid on and shake, set aside to serve.
Follow rice stick noodle packet instructions to cook.
To serve, plate noodles, lettuce, carrot, cucumber, mushrooms and Vietnamese mint. Drizzle with the dressing and garnish with optional chilli, fried shallots and lime wedges.
