THAI NOODLE SALAD

100g dried rice noodles*
1 spring onion, sliced
1 cup snow pea shoots (or mung
bean sprouts)
1 red capsicum, seeded and sliced
1 tablespoon unsalted peanuts
or cashews, chopped
2 tablespoons coriander, chopped
Dressing
2 tablespoons reduced-salt soy sauce
1 teaspoon honey
1 clove garlic, crushed
Juice of 1 lemon
½ teaspoon fresh ginger, finely chopped
Prepare noodles according to packet
directions. Rinse under cold running
water, drain and set aside. In a small
bowl combine dressing ingredients.
In a large bowl combine remaining
ingredients. Pour dressing over the
salad, add noodles and toss well.
Serves 2.
Variation
*Use soba, somen, or egg noodles
in this recipe. Use spinach leaves
instead of snow pea shoots.