From the cookbook Gordon Ramsay’s Healthy Appetite
Serves 2-3
Ingredients
- 3 1/2 oz thin rice noodles
- drizzle of sesame oil
- 7oz snow peas or sugar snap peas
- 1 large sweet red pepper
- 1 large sweet yellow or orange pepper
- 2 green onions
- 7oz peeled, cooked shrimp
- handful of cilantro leaves
- 1 tbsp toasted black or white sesame seeds, to sprinkle
- Dressing:
- 1 shallot, peeled and finely diced
- 2 garlic cloves, peeled and finely crushed
- 1 small red chile, seeded and minced
- 2-3 tbsp lime juice, or more to taste
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 1/2 tbsp jaggery (or soft brown sugar)
- 2 tbsp toasted sesame oil
Directions
- Bring the kettle to a boil. Place the rice noodles in a large heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed. Cover the bowl with plastic wrap and let stand for 5 minutes or until the noodles are tender but still retaining a bite. Drain and immediately toss with a drizzle of sesame oil to stop them from sticking to each other.
- In the meantime, blanch the snow peas in a pan of boiling water for 2 minutes until they are just tender but still bright green. Refresh in a bowl of iced water, then drain well. Cut the snow peas on the diagonal into 2 or 3 pieces. Halve, core, and seed the peppers, then cut into long, thin slices. Trim and finely slice the green onions on the diagonal.
- For the dressing, put all the ingredients into a bowl and whisk lightly to combine.
- Put the shrimp, green onions, snow peas, and peppers into a large bowl and add the drained noodles, cilantro leaves, and sesame seeds. Pour the dressing over the salad and toss well to coat.
- Eat immediately or chill until ready to serve. Enjoy with a bottle of Rosemount Diamond Label Traminer Riesling.
