Rice Noodle Salad With Coconut Dressing

KristinV's Note:

GOURMET SERIES A wonderful Asian inspired combination of flavours and textures that can be served hot or cold.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 225 g rice noodles
• 1 tablespoon olive oil
• 1 bunch spring onion
• 1 red chili pepper , deseeded and finely chopped
• 1 carrot , peeled and cut into matchsticks
• 1 red capsicum , deseeded and thinly sliced (bell pepper)
• 175 g pak choi , roughly shredded
• ½ cucumber , desseded and cut into matchsticks
• 15 g unsalted peanuts , finely chopped
• 2 tablespoons chopped coriander
• 150 ml coconut milk
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons smooth peanut butter

Directions:

1. Place noodles in a large bowl, then pour in boiling water to cover. Leave to soak for ten minutes, stirring with a fork. Drain, rinse under cold water, then drain well.
2. For the dressing, pour the coconut milk, soy sauce, seasame oil and peanut butter into a small pan, gently heat for 3 minutes, then set aside.
3. Heat oil in a large frying pan or wok, then add the spring onions, chilli, carrot and red capsicum. Stir fry for three minutes, add pak choi, then cook for one minute 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.