Rice Noodle Salad with Coconut Dressing Recipe
Ingredients
| 225 g/8 oz rice noodles | ||
| Sunflower oil | 1 Tablespoon | |
| Spring onions | 1 Bunch (100gm), chopped | |
| 1 red chilli, deseeded and finely chopped | ||
| 1 carrot, peeled and cut into matchsticks | ||
| Pepper red | 1 To taste, thinly sliced | |
| Roughy | 175 Gram, shredded | |
| 1/2 cucumber, deseeded and cut into matchsticks | ||
| 15 g/1/2 oz unsalted peanuts, finely chopped | ||
| Coriander | 2 Tablespoon, chopped | |
| 25 g/1 oz coconut milk powder | ||
| 150 ml/1/4 pt boiling water | ||
| Soy sauce | 1 Tablespoon (FOR THE DRESSING) | |
| Sesame oil | 1 Teaspoon (FOR THE DRESSING) | |
| Smooth peanut butter | 2 Tablespoon (FOR THE DRESSING) | |
Directions
1. Place the noodles in a large bowl, then pour over boiling water to cover. Leave to soak for 10 mins, stirring with a fork. Drain, rinse under cold water, then drain well.
2. For the dressing, mix the coconut milk powder with the boiling water in a small pan until smooth. Stir in remaining ingredients, gently heat for 3 mins, then set aside.
3. Heat oil in a large frying pan or wok, then add spring onions, chilli, carrot and red pepper. Stir-fry for 3 mins, add pak choi, then cook for 1 min until wilted. Remove from the heat, toss with noodles and cucumber, then season to taste.
4. Pour the dressing over the salad and toss well. Scatter with the chopped peanuts and coriander, then serve.
2. For the dressing, mix the coconut milk powder with the boiling water in a small pan until smooth. Stir in remaining ingredients, gently heat for 3 mins, then set aside.
3. Heat oil in a large frying pan or wok, then add spring onions, chilli, carrot and red pepper. Stir-fry for 3 mins, add pak choi, then cook for 1 min until wilted. Remove from the heat, toss with noodles and cucumber, then season to taste.
4. Pour the dressing over the salad and toss well. Scatter with the chopped peanuts and coriander, then serve.
Chef
