Peanutty Noodley Salad
(Adapted from a Hugh Fearnley- Whittingstall recipe)
75g Raw or roasted unsalted Peanuts
200g Fine Egg Noodles or Thai Rice Noodles
150g Green beans or Snow peas
1/2 Lebanese cucumber
6 Spring Onions (Shallots)
About 12 Basil Leaves
1 Small bunch Mint
1 Small bunch Coriander
2 Tbsps Rice wine vinegar
Grated zest and juice of a Lime
1/2-1 Small Red chilli finely chopped
1 Garlic Clove, finely chopped
1 Tsp Brown Sugar
1 Tsp Sesame Oil
1/2 Tsp Soy Sauce
If raw, roast the peanuts on an oven tray at 180 C for 8-10 minutes or until golden.When cooled, chop roughly.
Whisk dressing ingredients together.
Cook noodles as per packet instructions. Drain and rinse under cold water.
Add to the dressing and toss to coat.
Cook beans or snow peas in boiling water until still crunchy (3-5 mins beans, 2-3 mins snow peas). Drain, refresh under the cold tap.
Halve the cucumber lengthways and slice thinly.
Cut the spring onions on the diagonal.
Toss all ingredients into the noodles.
Serve with extra soy sauce on the side.