Name: Oriental Noodle Salad
Ingredients: 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 ts Light muscovado sugar; 2 tb Soy sauce; 2 tb White wine or sherry vinegar; 6 tb Olive oil; Seasoning

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CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	New, Pasta and n, Salads and, Special die	4	Servings

INGREDIENTS

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	ts	Light muscovado sugar
2	tb	Soy sauce
2	tb	White wine or sherry vinegar
6	tb	Olive oil
		Seasoning

INSTRUCTIONS

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.
NOTES : Gluten, Dairy and Egg Free Living on a gluten-free diet doesn't
mean ruling out delicious pasta salad= s - - 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
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest
V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997

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