Ingredients

Method

For the pickle:
• 1 x 2 cm piece ginger
• 4 cloves garlic
• 2 Woolworths Serenade chillies, seeded
• 1 t palm sugar
• 1 T sesame oil
• 1 T fish sauce
• 3 T rice vinegar
• 2 T soya sauce
• For the togarashi sprinkle:
• 2 T red chilli flakes
• 2 T white sesame seeds
• 2 T black sesame seeds
• 1 t Szechuan peppercorns
• 1 t ground ginger
• ½ t poppy seeds
• ½ sheet nori, toasted
• 1 orange, zested
• 1 T sesame seeds, toasted
• 2 Woolworths Romaine lettuce hearts, rinsed
• 5 g fresh mint
• 150 g rice vermicelli, cooked

Method

Ingredients

1. To make the pickle, blend the ginger, garlic, chillies, palm sugar and sesame oil in a blender until a chunky paste forms. Add the remaining ingredients and chill for 10 minutes.

2. To make the togarashi spice, blend all the ingredients together until a fine powder is formed. Remove 2 T of the spice and combine it with the toasted sesame seeds.

3. Tear the lettuce into large chunks and toss with the pickle, then allow to stand for 3–5 minutes.

4. Serve the noodles topped with the lettuce, garnished with mint and togarashi sprinkle. Pour any leftover pickle over the noodles before serving.

Cook's note: This simple, delicious dish works as a side with everything from the crispy pork to steamed or grilled fish. The togarashi spice can be kept in an airtight container for up to two months in the freezer or one month in the fridge.

Find more salad recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Gail Damon