Thai Noodle Salad

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PREP TIME: 15 minutes

spring onions, roughly chopped 2

red chilies, sliced 2

coriander leaves 1/3 cup

cashews, roasted and chopped 1/3 cup

cucumber, thinly sliced 1

vermicelli noodles 1 pack


  1. Place the vermicelli noodles in a large heatproof bowl and cover with boiling water for 5 minutes. Drain and leave in the bowl to cool.
  2. Add cucumber, coriander, chili and spring onions to the cooked noodles along with the toasted cashew nuts.
  3. Add a generous splash of the Birch & Waite Thai, Lime & Coriander Dressing and gently toss.

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