From River Cottage Veg Everyday, Hugh Fearnley-Whittingstall, Bloomsbury, 2011.
Rather than make the dressing as the final element of a salad in this particular one the dressing is made first. The ingredients for the dressing have an Asian touch to them: rice vinegar, zest and juice of a lime, a chopped red chilli, chopped garlic, brown sugar, sesame oil and soy sauce. These are whisked together.
The noodles are then cooked, drained and rinsed. The dressing is added to them, they are tossed and left to cool.
Some French beans and snow peas are cooked for a few minutes, enough to be tender but still having a bit of bite to them.
A small cucumber is cut into thin slices. Spring onions are sliced finely. Herbs (basil, mint and coriander) are roughly chopped. Some salted peanuts were smashed in a mortal and pestle to leave them broken though not too fine.
All of the ingredients were added to the cooled noodles and it was ready to serve.
This fresh salad could almost have been a light meal in itself. It is one that could be varied at will with the ingredients added to the noodles. I think in future I would make a few slight changes to the dressing to give it a little more zing: some more chilli would help (for me) and possibly up the amount of soy sauce for there seemed to be a need for more salt.
Ease of cooking: ✔✔✔✔