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

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.

Questions

Photos of members who cooked this recipe