Seaweed Glass Noodle Salad
|100 g||Cooking for Fun bean vermicelli glass noodles, soaked|
|60 g||Tops seaweed, soaked|
|3||bird’s eye chili|
|3 tbs||freshly squeeze lime juice|
|2 tbs||soy sauce|
|¼ cup||coriander leaves|
|¼ cup||soy marinated bean curd, cubed|
- Add noodles to a large pot of boiling water, and seaweed to medium heat and cook until noodles are plump and glass like. Drain in a colander, rinse with cold water and drain again.
- Place the noodles back into a medium bowl then add all the rest of the ingredients, toss well and serve immediately.