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.
