Recipe Details

Ingredients

1. 100g dried vermicelli noodles
2. 2 tbsp lime juice
3. 150g tub chunky exotic Thai dip
4. 1 Lebanese cucumber, halved lengthways, sliced diagonally
5. 200g cherry tomatoes
6. 1/4 cup fresh mint leaves, plus extra to serve
7. 1/4 cup fresh coriander leaves
8. 2 tbsp fried shallots
9. Lime wedges, to serve

Description

• Step 1

  Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until tender. Drain. Return to bowl. Roughly chop noodles with scissors.

• Step 2

  Add lime juice and 1/2 the dip to the noodles. Lightly toss to coat. Add cucumber, tomato, mint and coriander. Gently toss to combine. Transfer mixture to a serving platter. Dollop with remaining dip and sprinkle with shallots. Serve with lime wedges and extra mint leaves.