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Noodle salad with toasted sesame seeds
( SERVES 2 )

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Are your children picky eaters? Dinnertime battles can be avoided if you make their meals as appealing as snacks. My grandson made the sauce while his mum cut up the vegetables.

Dressing

2 Tbsp	Mirin
2 Tbsp	Rice vinegar
2 Tbsp	Oyster sauce
1 Tbsp	Sweet chilli sauce
1	Garlic clove, peeled and minced
3 cm	Fresh ginger, peeled and grated

Vegetables

100 g	Vermicelli
½ cup	Snow peas, small handful
1 Tbsp	Peas, fresh and blanched
½	Red capsicum, cut into short thin slices
1	Zucchini, thinly sliced
4	Radishes, thinly sliced
½ cup	Baby spinach
1 to taste	Salt & freshly ground pepper
2 tsp	Toasted sesame seeds

Directions

Cook the rice vermicelli according to the instructions on the packet, drain and refresh briefly under cold water. Roughly chop.
Combine the dressing ingredients (peel and chop finely the garlic and ginger) in a large bowl and toss through the warm vermicelli.
Slice the veges finely and add the vegetables to the noodles and toss to ensure everything is well combined.
Taste and season with salt and pepper. Serve sprinkled with sesame seeds.