2 tbsp sunflower seeds
2 tbsp pumpkin seeds
50 g/2 oz rice vermicelli or stir-fry noodles
175 g/6 oz non-dairy margarine
2 tbsp sesame seeds, lightly toasted (optional)
125 g/4 oz red cabbage and finely chopped
1 orange pepper, deseeded and finely chopped (optional)
1 large carrot, shredded
2 spring onions, trimmed and finely chopped
Salt and ground black pepper
Shredded pickled sushi ginger, to garnish (optional)
Preheat the oven to 200°C/400°F/Gas Mark 6. Then sprinkle the sunflower and pumpkin seeds on a baking sheet. Toast in the oven. Stirring occasionally, for 10-15 minutes or until lightly toasted. Remove from the oven and leave to cool.
Crush the vermicelli into small pieces (this is easiest in a plastic bag or while the noodles are still in the packet), and reserve. Melt the margarine in a small saucepan and leave to cool for a few minutes. Pour the clear yellow liquid carefully into a bowl, leaving behind the white milk solids. Discard the milky solids.
Heat the yellow, clarified margarine in a wok and fry the crushed noodles in batches until browned, as they cook, using a slotted spoon, and drain on absorbent kitchen paper. Transfer the noodles to a bowl and add the toasted seeds.
Mix together the cabbage, orange pepper, and carrots and spring onions in a large bowl and season to taste with salt and pepper. Just before serving, add the noodles and seeds to the salad and mix gently. Garnish with a little sushi ginger and serve.