Great with any kind of Asian-flavoured chicken, shrimp or steak. This is a good salad to make ahead as it keeps well after being dressed. Any remaining salad can be tossed with leftover chicken, pork or steak for another meal.

2 stalks of lemon grass

3/4 cup rice wine vinegar

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1/4 cup vegetable oil

8 ounces rice sticks

6 thinly sliced sautéed shiitake mushrooms

2 carrots, shredded

2 Kirby or baby cucumbers, peeled and sliced in strips

1 small red onion, thinly sliced

1/2 red pepper, thinly sliced

2 ounces snow peas, slivered

Salt to taste

Cut off bottom six inches of lemon grass, discarding remainder, and smash with the back of a pot. Place in a small pot and cover with rice wine vinegar.

Bring to boil and cook for one minute. Remove from heat and cool. Leave to infuse overnight for best flavour, but two hours will do.

Soak rice noodles in hot water for 20 minutes. Drain.

Strain lemon grass and discard, reserving vinegar. Add lime juice, soy sauce, brown sugar and oil to vinegar and whisk together.

Bring a pot of water to boil and cook noodles for two minutes or until tender. Drain well. Toss with half of dressing. Toss noodles with mushrooms, carrots, cucumber, red onion and slivered snow peas. Add remaining vinaigrette, taste and season with salt, more lime juice or soy sauce as needed.

Serves 4.