Rice and Noodle Salad

Name: Rice and Noodle Salad
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams thin rice noodles; 1 dash sesame oil; 200 grams sugar snap peas; 1 red pepper; 1 orange or yellow pepper; 2 spring onions; 200 grams peeled, cooked prawns; 1 bunch coriander leaves; 1 tbsp toasted sesame seeds; 1 shallot, peeled and finely diced; 2 garlic cloves, peeled and finely crushed; 1 red chilli, finely chopped; 2 tbsp lime juice (or more to taste); 2 tbsp fish sauce; 1 tbsp light soy sauce; 2 1/2 tbsp palm sugar; 2 tbsp toasted sesame oil

SIMONElam @cook_2962304

Rice and Noodle Salad

SIMONElam @cook_2962304

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Ingredients

2 servings

100 gramsthin rice noodles
1 dashsesame oil
200 gramssugar snap peas
1red pepper
1orange or yellow pepper
2spring onions
200 gramspeeled, cooked prawns
1 bunchcoriander leaves
1 tbsptoasted sesame seeds
1shallot, peeled and finely diced
2garlic cloves, peeled and finely crushed
1red chilli, finely chopped
2 tbsplime juice (or more to taste)
2 tbspfish sauce
1 tbsplight soy sauce
2 1/2 tbsppalm sugar
2 tbsptoasted sesame oil

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Steps

1

Bring the kettle to the boil. Place three rice noodles in a large bowl and pour on boiling water ensuring that the noodles are fully immersed. Leave to stand for 5 minutes or until noodles are tender but not too soft. Drain and immediately toss with a drizzle of sesame oil to stop them sticking.
2

In the meantime, blanch the peas in a pan of boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water then drain. Cut the peas into smaller pieces. Halve, core and feared the peppers, then cut into long, thin slices. Finely slice the spring onions.
3

For the dressing, put all the ingredients (shallots and after) into a bowl and whisk lightly.
4

Put the prawns, spring onions, peas and peppers into a large bowl and add the drained noodles, coriander and sesame seeds. Pour the dressing over the salad and toss well.