Vietnamese Salad - cooking recipe

Ingredients

3 oz vermicelli noodles
1 tsp sesame oil
2 tbsp fish sauce
1 None lime, juiced, plus lime wedges, to serve
2 tbsp grated palm sugar or brown sugar
1 piece (1/4 inch) ginger, grated
2 cloves garlic, crushed
2 None long red chili peppers, thinly sliced
2 tsp light soy sauce
2 cups shredded cooked turkey
8 oz cherry tomatoes, halved
1 1/2 cups bean sprouts, trimmed
4 oz snow peas, trimmed, halved and blanched
3 None green onions, thinly sliced
1/3 cup mint leaves
1/3 cup cilantro leaves
1/4 cup chopped roasted peanuts, to serve

Preparation

Cook vermicelli noodles according to package directions. Rinse under cold water; drain. Toss with sesame oil.
Whisk fish sauce, lime juice, palm sugar, ginger, garlic, chili peppers and light soy sauce in small sauce.
Combine noodles, turkey, tomatoes, bean sprouts, snow peas, green onions, mint and cilantro in large bowl. Add half the dressing; toss gently to combine.
Sprinkle with peanuts. Serve with remaining dressing and lime wedges.