Page 176 - 2019TOHCookbook

CHEF CHRIS HUANG | SERVES 5
INGREDIENTS
1 cup rice noodle, pre-soaked & drained & cooled 1⁄2 cup canned chickpea
2 tbsp. red quinoa, cooked
1⁄4 cup mango, julienned
1⁄4 cup grapefruit segments
1⁄4 cup daikon, peeled & julienned 1⁄4 cup yellow beetroot, julienned 1⁄4 cup romaine hearts, chopped 1⁄4 cup bean sprouts
2 tbsp. spring onion, chopped
2 tbsp. coriander, chopped
2 tbsp. mint, chopped
2 tbsp. alfalfa spouts
INSTRUCTIONS
4 tbsp. fish sauce
4 tbsp. brown sugar
4 tbsp. rice vinegar
1 tbsp. red chili, chopped 2 tbsp. garlic, whole clove Lime juice 2
1⁄2 cup water
4 tbsp. sesame oil
2 tbsp.
Fried garlic
Pinch salt
Pinch pepper
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1. To prepare the dressing, combine fish sauce, brown sugar, rice vinegar, red chili, garlic cloves and water in a pot. Bring to boil. Turn off heat. After cooling down, add lime juice.
2. Drain chickpeas well. Put into fryer to fry until crunchy. Reserve.
3. In a large mixing bowl, toss rice noodle, quinoa, mango, grapefruit, yellow beetroot, daikon, romaine hearts, bean sprouts, spring onion, coriander and mint with an appropriate amount of dressing and season.
4. Arrange in a tea cup, top with garnishes and top with fried chickpeas.
RICE NOODLE SALAD