Noodle salad with toasted sesame seeds
Are your children picky eaters? Dinnertime battles can be avoided if you make their meals as appealing as snacks. My grandson made the sauce while his mum cut up the vegetables.
|2 Tbsp||Rice vinegar|
|2 Tbsp||Oyster sauce|
|1 Tbsp||Sweet chilli sauce|
|1||Garlic clove, peeled and minced|
|3 cm||Fresh ginger, peeled and grated|
- Cook the rice vermicelli according to the instructions on the packet, drain and refresh briefly under cold water. Roughly chop.
- Combine the dressing ingredients (peel and chop finely the garlic and ginger) in a large bowl and toss through the warm vermicelli.
- Slice the veges finely and add the vegetables to the noodles and toss to ensure everything is well combined.
- Taste and season with salt and pepper. Serve sprinkled with sesame seeds.