CRISPY NOODLE SALAD

Preparation Method :

• Crush the rice vermicelli into small pieces. Melt the butter in a small saucepan and leave to cool slightly.
• Pour off the clear butter at the top - this is clarified butter - and discard the solids. Heat the clarified butter in a frying pan and fry the crushed noodles in batches, stirring constantly and gently.
• Drain the fried noodles on kitchen paper. Mix with the toasted seeds.
• Combine the cabbage, orange pepper, mushrooms and spring onions in a salad bowl, and season with a little salt and pepper.
• Just before serving, add the crisp noodles and toasted seeds to the vegetables and stir gently to mix.
• Serve immediately, before the noodles lose their crispness, garnished with a little pile of pickled ginger in the middle of the colourful salad.