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.
