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1
Snap the vermicelli into shorter lengths, one-third of the original, folded skein.
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2
Soak in cold water for about 30 minutes, or until well softened.
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3
Drain and return to the bowl.
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4
Now cover with boiling water, and fork and lift the noodles around for a few minutes until they have become silky, soft, and tender (eat one).
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5
Drain, rinse in cold water, and set aside.
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6
In a small skillet, gently toast the cashews with a little salt in a little oil until golden all over.
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7
Cool, and then crush each cashew lightly with the back of a knife.
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8
Reserve.
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9
Cut the radishes into quarters or rounds, the scallions into diagonal shreds, and the cucumber into thick matchsticks.
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10
Tip the prepared vegetables into a large bowl and add the vermicelli.
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11
Tear the cilantro and mint leaves into smaller pieces and add to the salad with the chili.
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12
Mix together with your hands to distribute everything evenly.
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13
Now whisk the dressing ingredients together in a small bowl.
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14
Add to the salad and mix together once more with two forks, lifting and dropping the salad so that all is evenly dressed.
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15
Pile onto a shallow serving dish and sprinkle the crushed cashews and sesame seeds over.
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16
Best eaten pleasantly chilled, with warm sake or ice-cold beer.
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17
For the ginger syrup:
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18
Dissolve the sugar in the water in a pan over medium heat, then bring to a boil and cook for 2 minutes.
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19
Immediately add the lemon zest and ginger and stir together.
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20
Bring back to a boil for a few seconds and then pour into a bowl.
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21
Cover and leave to infuse overnight.
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22
The following day, add 2 tablespoons water and warm through until liquid and pourable.
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23
Strain through a sieve and press on the solids with the back of a ladle to extract all the ginger and lemon flavors.
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24
Pour the syrup into a screw-top jar and store in the refrigerator until needed, where it will keep for several weeks.
