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Vietnamese Noodle Bowl

Afternoon Express Vietnamese Noodle Bowl Perfection

Vietnamese Noodle Bowl

Recipe By:  Claire Winstanley

 Serves: 4
Preparation: 15mins
Cooking time:  20mins

Smoor Snoek fish cakes (600g)
2 carrots, grated
½ cucumber, thinly sliced
Lettuce of choice, sliced
Small handful coriander leaves
Small handful mint leaves
4 white salad onions, thinly sliced
1 red chilli, thinly sliced
2 limes, wedges
1 bag fine egg noodles
¼ cup peanuts, roasted and chopped
Blue Elephant Lemongrass Dressing

For the Crisps:

20 wonton wrappers or phyllo pastry, cut into circles
Asian Sweet Chilli Sauce
Black and White sesame seeds

Arrange the wontons in a single layer on the baking sheet (you may need 2 baking sheets). Brush each wonton with a thin coating of the sweet chilli sauce and then sprinkle sesame seeds over the crisps. Bake for 8-10 minutes or until the crisps are golden and crunchy. Remove from the oven and repeat with another batch if needed.

Pre-heat oven to 200°C. Remove product from packaging and place fish cakes on a rack on a preheated baking tray and bake for 15-20 minutes. Combine all the salad ingredients and serve with fish cakes, sweet chilli crisps and extra lemongrass dressing if necessary.

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