A crisp, refreshing summer salad
Use whatever noodles you have around for this crisp, light salad. I have suggested brown rice noodles but only because that is what I had in the house. The dressing is at its most refreshing when sharp, sweet and hot, but tweak it to your liking, adding more palm sugar or lime juice as you wish.
Serves 4
sprouted mung beans 100g
carrot 1 medium-sized
brown rice noodles 100g
cucumber 1 medium-sized
coriander a large handful
mint leaves 15
pak choi 2 crisp, juicy heads
roasted, salted peanuts 40g