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.
