SWEET AND SPICY LOBSTER NOODLE SALAD | BCLIQUOR

Ingredients

• ¼ cup (60 ml) grape seed oil
• 4 large garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• salt, to taste
• 1 fresh long Thai chili
• 3 tbsp (45 ml) Asian fish sauce
• 3 tbsp (45 ml) lime juice
• 2 tbsp (30 ml) clover honey, plus extra
• 1 tsp (5 ml) sambal oelek
• ¼ tsp (1 ml) toasted sesame oil
• 8 small cooked lobster tails
• 4 oz (125 g) vermicelli rice noodles
• 1 unpeeled English cucumber, thinly sliced into rounds
• 3 radishes, thinly sliced into rounds
• 2 naval oranges, peeled and sliced into segments
• 3 cups (750 ml) mixture of Asian baby greens
• 1 large Hass avocado, peeled, pitted and cut into chunks
• 2 tbsp (30 ml) chopped, roasted, salted peanuts
• 2 tbsp (30 ml) fresh mint leaves
• 2 tbsp (30 ml) fresh cilantro leaves