This fresh glass noodle salad is delicious with fried, crispy minced pork and peanuts.
Crush the garlic and grate the ginger.
Mix together the soy sauce, fish sauce, vinegar, sugar, lime juice, grated ginger and crushed garlic in a bowl to make the dressing. Set aside.
Thinly slice the spring onions and sugar snap peas. Grate the carrot. Julienne the cucumber. De-seed and slice the red chilli. Roughly chop the coriander. Set aside.
In a dry pan, toast the peanuts for 2 minutes. Crush in a pestle and mortar. Set aside.
Heat vegetable oil in a large frying pan on high heat. Add the pork mince and cook for to 4 minutes, breaking the mince up. Add half of the dressing to the pork and cook until crispy. Remove from the heat.
As the mince cooks, boil a kettle of water. Submerge the glass noodles in boiling water in a large bowl for 5 minutes, and then run under cold water. Drain and cut the noodles with scissors.
Combine the spring onions, sugar snap peas, carrots and cucumber in a large salad bowl. Add the noodles and pork and mix through to combine.
Serve with crushed peanuts, fresh coriander and red chilli slices.