150g rice vermicelli noodles
2 Lebanese cucumbers
1 cup coarsely chopped fresh coriander leaves and stems
1⁄2 cup fresh mint leaves
1⁄2 red onion, thinly sliced
100g bean sprouts, trimmed
1 large mango, thinly sliced
1⁄4 cup lime juice
2 tblsps sh sauce
2 tblsps brown sugar
1 birds eye chilli, thinly sliced
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Cut into shorter lengths using kitchen scissors.
2 Meanwhile, make dressing. Combine all ingredients in a small jug. Mix well.
3 Using a vegetable peeler, peel the cucumbers into long thin ribbons. Discard the seedy centre.
4 Add cucumbers, coriander, mint, onion and sprouts to noodles. Toss to combine.
5 Divide evenly among serving bowls. Top with mango. Drizzle with dressing.