Ingredients

100g rice vermicelli

1 cup shelled edamame, cooked

1 carrot, julienned or peeled into ribbons

1 cucumber, julienned

2 spring onions, sliced

1/3 cup roasted peanuts, chopped

2 tbsp UmamiPapi Original Crispy Chilli Oil

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp sesame seeds

Coriander, optional

METHOD

1. Soak or cook the vermicelli until just tender. Drain and rinse under cold water.

2. Whisk UmamiPapi Original Crispy Chilli Oil with soy sauce and rice vinegar.

3. Toss the noodles with edamame, carrot, cucumber, spring onion and the dressing.

4. Pile into a bowl and top with peanuts, sesame seeds and extra chilli oil.