Asian Rice Noodle Salad

Ingredients

Sweet and Sour Soy Dressing:

• 4 tablespoons of light soy sauce or tamari
• 2 cilantro sprigs finely chopped
• 1 tablespoon brown sugar
• 2 tablespoons of rice wine vinegar
• 3½ tablespoons of lime juice
• One red chilli finely chopped
  

Asian Rice Noodle Salad:

• 200 g of thin rice noodles
• 100 g of snow peas
• 1 green onion
• 1 carrot washed and peeled
• 1 cucumber
• A few springs of mint chopped
• A handful of cilantro leaves chopped don't throw away the sprigs
• A handful of flat leaf parsley chopped
• 125 g of peanuts, cashews or sesame seeds (optional)

Instructions

Sweet and Sour Soy Dressing:

1. Mix all of the ingredients in a bowl until the sugar has dissolved. Set aside to let the flavors infuse in the dressing. 

Asian Rice Noodle Salad:

1. Boil plenty of water in a kettle. Put your rice noodles in a bowl and then cover with boiling water. Leave for 2 minutes then drain. Set them aside to cool.
2. Cut the snow peas and the spring onion in into little thin matchsticks (julienne). Then use a speed peeler to peel long thin strips out of the carrot and the cucumber. Stack those strips on top of each other, and then cut the strips length ways.
3. Mix the rice noodles, snow peas, spring onions, carrots, cucumber, chopped mint, chopped cilantro and chopped parsley in a large bowl. 
4. Get a pan over medium-high heat, then add your peanuts, cashews or sesame seeds. Toss/stir them every 30 seconds - 1 minute until they develop a light toasted colour (be careful not to burn them). Transfer the nuts to a pestle mortar, then crush into smaller pieces (Skip this step if using sesame seeds. 
5. Serve the salad in a bowl or serving platter with a pair of tongs. then serve the dressing and toasted crushed nuts on the side so people can help themselves. 

Recipe credit:  https://www.blogtasticfood.com/asian-noodle-salad/

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