Rice Noodle Salad with Coconut Dressing
|Rice noodles||8 Ounce (225 Gram)|
|Sunflower oil||1 Tablespoon|
|Spring onions||1 Bunch (100 gm), chopped|
|Red chili||1 , deseeded and finely chopped|
|Carrot||1 , peeled and cut into matchsticks|
|Red pepper||1 , deseeded and thinly sliced|
|Pak choi||6 Ounce, roughly shredded (175 Gram)|
|Cucumber||1⁄2 , deseeded and cut into matchsticks|
|Unsalted peanuts||1⁄2 Ounce, finely chopped (15 Gram)|
|Chopped coriander||2 Tablespoon|
|For the dressing|
|Coconut milk powder||1 Ounce (25 Gram)|
|Boiling water||1⁄4 Pint (150 Milliliter)|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Smooth peanut butter||2 Tablespoon|
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.