After making ricepaper rolls for dinner one night, I was left with far too much vermicelli and the SO had to spend a couple of days in Melbourne. So what's a girl to do with too much food?

Time to shake things up, or in this case, toss it up.

INGREDIENTS (SALAD):

• Vermicelli, soaked in hot water until soft and drained
  
• Lettuce, sliced (I prefer Romaine)
  
• Carrot, grated
  
• Fresh coriander, chopped
  
• Tinned tuna, flaked and preferably in spring water (prawns, chicken, duck or sliced/minced pork will work too)
  
• Chopped peanuts (optional)

INGREDIENTS (DRESSING):

• 1 tablespoon sweet chilli sauce
  
• 1 teaspoon fish sauce
  
• 1 tablespoon water

DIRECTIONS:

1. Toss all the salad components together in a bowl. If you're especially hungry, go heavy on the vermicielli and grated carrot.
   
   
2. Stir all the dressing ingredients together in a small bowl. Zap in a microwave if you prefer a touch of warmth and pour over the salad. Serve immediately.