Sweet, sour, salty and umami flavours come together in this easy Asian-inspired side.
280g rice noodles
60ml (¼ cup) fish sauce
60ml (¼ cup) fresh lime juice, plus more if needed
1 scant tbsp honey
3 garlic cloves, finely grated
35g (¼ cup) sesame seeds
1½ tbsp roasted sesame oil
1½ tbsp canola oil
2 cups Thai basil
2 cups coriander, tender leaves and stems
1 cup dill, tender leaves and stems
1 cup mint leaves
1. Cook noodles in a large pot of salted boiling water until tender. Drain, rinse and place in a large bowl. Add the fish sauce, lime juice, honey and half the garlic. Season with salt and pepper and toss to coat. Set aside.
2. While the noodles are cooking, toast sesame seeds in a small, dry frypan over medium heat, tossing frequently, for 3-4 minutes until they're lightly browned and smell almost like popcorn. Add sesame oil, canola oil and remaining garlic; swirl to lightly cook the garlic and remove from heat.
3. Taste a noodle or two; add more lime juice and salt, if needed. Add the sesame mixture and half the herbs to the bowl and toss to coat. Transfer to a serving bowl, scatter with remaining herbs and serve.
Tip: To make this a meal on its own, add some chopped firm tofu or grilled chicken, or serve alongside my turmeric roasted chicken with spicy fried shallots.