Serves: 4-6, Prep/cook: 15min
500g small green prawns, cooked, shells removed, keep tails on
2 small chicken breasts, cooked and sliced
15g dried wood-ear fungus
100g mung bean noodles or rice noodles
2 Lebanese cucumbers, cut lengthways, sliced in 1/2 rounds
1/4 Chinese cabbage, shredded
3 shallots (Spring onions), finely chopped
1/2 bunch coriander, washed and roughly chopped
1/2 bunch Thai basil leaves, washed and leaved roughly hopped
1 red birdseye chillies, seeds removed and finely chopped
2 cloves garlic, crushed
3 coriander roots, washed
1 tbsp. honey
2 tbsp. fish sauce
1 limes juice, juiced
1 stalks lemongrass, outer stem removed and roughly cut
2 tbsp. olive oil
Place all of the dressing ingredients into a food processor and blend till combined.
Soak fungus and noodles in bowls of warm water for 30 minutes, then drain. Slice the fungus and place in a large bowl with all the remaining ingredients.
Stir thought the dressing and serve on a large platter.