Vegetable oil, to shallow fry
20g vermicelli rice noodles, broken
500g white cabbage, thinly shredded
4 spring onions, thinly sliced
1 cup podded edamame
1 long green chilli, thinly sliced
For the yuzu dressing
¼ cup yuzu juice
2 tbsp each mirin and rice wine vinegar
1 tsp finely grated ginger
2 tbsp sesame oil
- Heat 3cm oil in a medium frying pan over high heat. In three batches add the noodles and cook for 30 seconds, or until puffed and crisp. Drain on absorbent paper and set aside.
- To make the yuzu dressing, combine the yuzu, mirin, vinegar, ginger and sesame oil in a small bowl and whisk to combine. Set aside.
- Place the cabbage, onion, edamame (if not purchased blanched, blanch for 6-8 minutes in boiling water, drain and refresh), chilli and half the dressing in a bowl and toss to combine. Transfer the slaw to a serving dish and sprinkle with noodles and serve with extra dressing.