After a hectic weekend in Adelaide, and a long trip home, I couldn't wait to eat something home-made as well as out of the Gourmet Traveller magazine I bought for the trip.
I didn't follow the recipe much but here is what I did.
250g dried rice vermicelli noodles
1 cucumber, cut into fine matchsticks
3 spring onions, finely shredded
1/4 cup sesame seeds
1 tbsp fresh ginger, finely chopped
1/4 cup soy sauce
1/4 vinegar (I used half white and half balsamic)
1 tsbp sesame oil
1 1/2 tsp sugar
3 tbsp hoi-sin sauce
dash of tabasco
Soak the noodles according to the packet instructions.
Chop cucumber and spring onions.
Toast sesame seeds in a pan (no oil )until golden.
In a bowl, mix the soy, vinegar, sesame oil, sugar, hoi-sin and tabasco till the sugar dissolves.
Combine all ingredients (leaving aside a few sesame seeds) and serve with a sprinkle of the sesame seeds.
If you put the spring onions in some iced water they go kinda curly at the ends, if you feel like jazzing it up a little.