Bamboo Salad with Crispy Noodles

For the dressing: Combine all the ingredients in a mixing bowl and stir thoroughly. Set aside.

For the salad: Heat the oil in a wok or deep fat fryer to 180°C and fry the vermicelli. They will puff up in a few seconds. Remove with a slotted spoon and drain on kitchen paper. Set aside.

For layering the salad: Take some of the fried noodles, add handful bamboo shoots on top, then add some of the spring onions and herbs. Drizzle with the dressing. Keep building up the layers, finishing with crispy noodles on top and a scattering of herbs.