Rice Noodles Salad, peanuts, peanut dressing

 

 

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Sometimes nothing but a little Asian flavour would do and on those occasions I may make salad rolls, Sushi, Asian soup or a noodle salad. Here is a quick an easy version that you can adapt to what’s in your kitchen or what is in season.

Enjoy

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Ingredients:

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8 oz rice stick noodles

Toppings:

1 carrot, 3 radishes, 1 celery rib , 3 asparagus, thinly sliced on a mandolin

Parsley or cilantro, whole leaves and tender stems

Toasted peanuts, chopped

Peanut dressing:

1/2 cup crunchy peanut butter

1/4 cup soy sauce

2 tablespoons mirin

2 tablespoons rice vinegar

1 tablespoon Thai sweet chilli sauce

1 teaspoon grated ginger

1 teaspoon sambal olek

Hot chilli sauce sauce to taste

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Directions:

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Combine all the sauce ingredients in a bowl, mix with a whisk.

Add 2 tablespoons of water or as necessary to thin it out to a pouring consistency.

Cook the noodles according to package directions. If there are no directions cook them for 3 minutes, test one and continue to test every minute after. It should be 5 minutes at the most.

Drain the noodles and rinse with cold water.

Drizzle with the sauce, add the thinly sliced vegetables and garnish with cilantro and peanuts.

 

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