Julie Le Clerc: Green bean and crispy noodle salad

Picture / Carolyn Robertson

Serves 4
500g green beans, trimmed
150g packet crispy noodles
2 cups baby spinach leaves
1 cup mung bean sprouts
1/4 cup deep fried shallots (available ready fried from Asian food stores)

Dressing:

1/4 cup sweet chilli sauce
1/4 cup light soy sauce
2 limes, juiced
2 Tbs sesame oil

1. Cook beans in boiling salted water for 1-2 minutes until just tender. Drain well and refresh in ice cold water. Drain well and place in a large salad bowl with the crispy noodles, spinach and bean sprouts.

2. Combine sweet chilli and soy sauce with lime juice and sesame oil and whisk to form a dressing. Pour dressing over salad and toss well. Serve salad scattered with deep fried shallots.