Burmese Glass Noodle Salad in Endive Cups


Salad    
Rice noodles
1/2 cup thinly sliced and chopped red cabbage
2 Lebanese cucumbers, peeled, halved lengthways, thinly sliced 
2 small red chillies, seeds removed, thinly sliced into strips
4 scallions, thinly sliced on an angle
2 tsp crushed salted peanuts
Handful of fresh snipped cilantro
2 Heads endive for serving, each leaf carefully removed (optional)

Dressing
2 tbs mirin (Japanese rice wine)* 
1/4 cup (60ml) rice vinegar
1 tbs soy sauce
2 tsp sesame oil
1 tbs sugar
Juice of 1/2 lemon 

Method

Break rice noodles into 3 inch long strands and place in boiling water that has been removed from heat. Let sit a few minutes until softened.  Remove from hot water, place in colander and rinse in cold water. Set aside. 
Meanwhile, whisk dressing ingredients in a large bowl and add the remaining salad ingredients. Fluff the noodles with a fork, then toss with the salad. Serve in endive leaves used for cups.  Makes a great party appetizer.