Vegetable salad with Peanut Dressing

Vegetable salad with Peanut Dressing

Serves 4

45g rice noodles

sugarsnap peas

shedded chinese leaves

2 carrots, cut in long thin strips

120g baby sweetcorn, halved lengthways

2 spring onion, chopped

1 red pepper, cut in thin strips

60g salted peanut

Dressing

3 tbsp crunchy peanut butter

2 tsp chilli sauce

1 tsp soy sauce

150ml water

Put noodles in a bowl and cover with boiling water. Leave to soak, 5 mins. Drain.

Blanch sugarsnaps in boiling water for a few seconds. Drain and refresh in cold water. Drain when cold.

Mix remaining salad ingredrients.

Mix dressing ingredrients in a small pan. Stir well until combined and warmed through. Add noodles and sugarsnaps to the salad, pour over the warm dressing, and toss to coat. Season and serve.