Summer is all about not having to spend much time in the kitchen and not having to turn on the oven. Spicy Peanut Noodles accomplishes both of those and is very moorish! The rice noodles only need soaking in hot water, the veggies just need chopping. This is great as a side salad or add some smoked and baked tofu for more of a meal.
Spicy Peanut Noodles
3 tbsp rice wine or white wine vinegar
3 tbsp toasted sesame oil
3 tbsp soy sauce or tamari
2 cloves garlic, finely chopped or grated
200g rice noodles, medium width (found in Asian markets)
2 carrots, peeled and then peeled into ribbons
1/4 red cabbage, thinly sliced
1 red pepper, thinly sliced
100g sugar snap pea pods, sliced
4 spring onions, thinly sliced, reserve some for garnish
100g peanuts, toasted and roughly chopped
1. Prepare dressing by combining all ingredients in the bottom of a large mixing bowl. Whisk together.
2. Cook noodles according to directions on package. Drain and cool.
3. Prepare vegetables, set aside a few spring onion slices for garnish. Give dressing a quick whisk then add vegetables and cold noodles to the bowl. Toss well. Garnish with fresh spring onions, peanuts and chilli flakes.