1 medium red capsicum (200g)
100g baby curly endive (or
100g crispy fried noodles
1 small red
onion (100g) sliced thinly
1 tablespoon coarsely chopped fresh mint
tablespoon coarsely chopped fresh coriander
(80ml) peanut oil
1 tablespoon white vinegar
1 tablespoon brown sugar
tablespoon light soy sauce
1 teaspoon sesame oil
1 clove garlic,
Cut capsicum in half lengthways. Remove & discard seeds and membrane; slice
thinly. Trim endive & discard hard ends of leaves.
Combine capsicum & endive with noodles, onion, mint & coriander in large bowl.
Add dressing, toss to combine.
Dressing: combine ingredients in glass screw top jar and shake well.
*Note: add noodles & dressing at the last minute, as noodles will go soggy if
left for long