Asian noodle salad with peanut dressing

Ingredients

• 1/2 inch ginger, finely chopped
• 8 cloves garlic, finely chopped
• 120 ml peanut butter
• 60 ml soy sauce
• 3 tbsp toasted sesame oil
• 60 ml water
• 3 tbsp rice vinegar
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 cup cooked chicken, shredded
• 225 g thin flat rice noodles
• 1 small thai chilli, thinly sliced
• 2 tbsp fresh mint, shredded
• 2 tbsp basil, shredded
• 1 cucumber, julienned
• 1 carrot, julienned
• sesame seeds
• lime wedges

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Preparation

• First make the peanut dressing. Blitz all the dressing ingredients in a blender or food processor until smooth.
• Adjust thickness if necessary by adding more water or peanut butter. Taste and add more soy or sugar as necessary.
• Prepare the rice noodles according to packet instructions then refresh cooked noodles under cold water and drain.
• Toss cooled noodles with all remaining ingredients and drizzle over as much dressing as desired. Sprinkle over the sesame seeds and serve with the lime wedges on the side.

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