LEE KUM KEE

Cold Sesame Noodle Salad

Serves 4-5

Ingredients

150g dried rice vermicelli noodles
75g sugar snaps
150g beansprouts, rinsed and drained
½   large cucumber
5-6 radishes, trimmed and thinly sliced
4 spring onions, trimmed and thinly sliced
small bunch coriander, roughly chopped

Dressings

Method

1 Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
2 Blanch the sugar snaps in a small pan of boiling water for 1 minute, Drain, plunge into cold water, then drain again. Thinly slice on the diagonal, add to the noodles with the bean sprouts.
3 Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
4 To make the dressing, mix all ingredients together. Add to the bowl and toss together.
5 Turn into a serving dish and scatter over the sesame seeds.

Tips

1 For an easier version replace the dressing with 4 tbsp Lee Kum Kee Oriental Sesame Dressing .
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