Oriental noodle salad

 
                           Oriental Noodle Salad
 
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 4    Preparation Time :0:20
 Categories    : New                              Pasta And Noodles
                 Salads And Dressings             Special Diets
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      g             rice noodles
  200      g             baby corn -- sliced
  200      g             mangetout -- shredded
  200      g             jar red peppers in bring -- drained and sliced
  100      g             roasted salted cashew nuts
                         fresh coriander -- to garnish
                         --- For the dressing ---
    2 1/2  cm piece      fresh ginger -- grated
    1                    garlic clove
    1      tsp           light muscovado sugar
    2      tbsp          soy sauce
    2      tbsp          white wine or sherry vinegar
    6      tbsp          olive oil
                         seasoning
 
 1. Soak the rice noodles according to the packet instructions. Drain, then
 rinse with cold water and drain again.
 
 2. Cook the corn and mangetout in lightly salted boiling water for 1
 minute. Drain and rinse in cold water. Drain thoroughly and add to the
 noodles with the peppers and spring onions.
 
 3. To make the dressing, whisk together all the ingredients. Pour the
 dressing over the noodles and vegetables, and toss together to mix well.
 Season to taste. Sprinkle over the cashew nuts and garnish with the fresh
 coriander.
 
 
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 NOTES : Gluten, Dairy and Egg Free
 
 Living on a gluten-free diet doesn’t mean ruling out delicious pasta salads
 - you’ll find alternative grain pastas in supermarkets and health food
 shops. Traditional rice noodles are good in salads too, and are really
 quick and easy to prepare.
 
 Preparation: 10 minutes
 Cooking: 5-10 minutes
 Serves 4-6
 
 Per serving: 415 cals, 24g fat