Rice Noodles Salad, peanuts, peanut dressing
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.
8 oz rice stick noodles
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
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
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.