Name: Rice noodle salad with wasabi dressing
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: Rice noodle salad; 375 gram dried rice stick noodles; 100 gram snow pea sprouts, sliced thinly; 2 carrots (240g), cut into matchsticks; 2 cup (160g) bean sprouts; 1 cup loosely packed fresh coriander leaves; 1 red onion (170g), sliced thinly; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1 red capsicum (200g), sliced thinly; 1 cup (150g) toasted peanuts; 3/4 cup (180ml) lime juice; 1/4 cup (60ml) peanut oil; Wasabi dressing; 1 teaspoon sesame oil; 2 tablespoon rice wine vinegar; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon fish sauce; 2 teaspoon wasabi paste

Ingredients

Rice noodle salad

375 gram dried rice stick noodles

100 gram snow pea sprouts, sliced thinly

2 carrots (240g), cut into matchsticks

2 cup (160g) bean sprouts

1 cup loosely packed fresh coriander leaves

1 red onion (170g), sliced thinly

2 lebanese cucumbers (260g), seeded, sliced thinly

1 red capsicum (200g), sliced thinly

1 cup (150g) toasted peanuts

3/4 cup (180ml) lime juice

1/4 cup (60ml) peanut oil

Wasabi dressing

1 teaspoon sesame oil

2 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon fish sauce

2 teaspoon wasabi paste

Method

1.Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.

2.Make wasabi dressing. Place ingredients in screw-top jar; shake well.

3.Place noodles in large bowl with remaining ingredients and dressing; toss gently to combine.

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Ingredients

Method

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