INGREDIENTS:

Salad:

• 100g (3.5 oz or approx two nests) flat rice noodles
• ½ of a medium cucumber
• 1 large carrot
• 3 spring onions (scallions), chopped finely
• 1 cup sliced sweetheart cabbage
• handful of fresh coriander
• 1 tbsp sesame seeds
• 2 tbsp chopped unsalted peanuts

Spicy nut sauce:

• 1 tbsp peanut butter
• 2 tbsp soy sauce (or tamari for gluten free)
• 1 tbsp olive oil
• 1 tbsp sriracha or other hot chilli sauce (sriracha is gluten free, but check if you're using another brand)
• ¼ tsp ground ginger
• 1 clove garlic, peeled and minced
• 1 tbsp honey
• juice of ½ lime

INSTRUCTIONS:

1. Place the rice noodles in a large bowl and cover with freshly boiled water from the kettle. Leave for 3 minutes to cook through, then drain, rinse in cold water until the noodles are cold (this helps to prevent the noodles sticking together too much whilst), and leave to drain.
2. Make the spicy sauce next by whisking all of the sauce ingredients together using a small whisk or fork. Whisk just until the peanut butter is blended into the sauce. Put to one side.
3. Back to the salad: Use a potato peeler to peel the cucumber into long, thin strips. Work your way around the cucumber, discarding the core.
4. Use your potato peeler to peel strips of carrot in the same way.
5. Toss the noodles, cucumber and carrot strips, spring onion and cabbage slices together, then split between two bowls.
6. Top each bowl with fresh coriander, sesame seeds and chopped nuts, then drizzle with spicy sauce. If you like it extra spicy, you can also drizzle on a little extra sriracha.