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Peanut Butter Brown Rice Noodles with Cucumber and ­­Spring Onions
  • 300g brown rice noodles, soaked according to packet instructions, drained then tossed with 1 tsp sesame oil so they don’t stick
  • subheading: For the sauce:
  • 120g smooth unsweetened peanut butter
  • 1 tbsp fish sauce
  • 1 tbsp light or dark soy sauce
  • 2 tbsp sesame oil
  • 2 tsp light brown or palm sugar, or maple syrup
  • 1 tbsp sweet chilli sauce (plus more, if you like, to taste at the table)
  • Juice of ½ lime
  • subheading: To serve:
  • 1 cucumber, sliced thinly into half-moons
  • ½ bunch spring onions, trimmed and thinly sliced
  • Small bunch coriander, roughly chopped
  • Handful roasted salted peanuts, lightly crushed
  • ½ lime, cut into wedges.
  • Chilli sauce, chilli oil or sweet chilli sauce, to taste
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