Servings: 2

100 g thin rice noodles 100 g thin rice noodles
Sesame oil Sesame oil
200 g snow peas or sugar snap peas 200 g snow peas or sugar snap peas
1 large red pepper 1 large red pepper
1 large yellow or orange pepper 1 large yellow or orange pepper
2 green onions 2 green onions
200 g peeled, cooked shrimp 200 g peeled, cooked shrimp
Handful of cilantro leaves Handful of cilantro leaves
1 tbsp black or white sesame seeds 1 tbsp black or white sesame seeds
 
* For the dressing note: For the dressing
1 shallot, peeled and finely diced 1 shallot, peeled and finely diced
2 garlic cloves, peeled and finely crushed 2 garlic cloves, peeled and finely crushed
1 small red chili, seeded and minced 1 small red chili, seeded and minced
2-3 tbsp lime juice 2 to 3 tbsp lime juice
2 tbsp fish sauce 2 tbsp fish sauce
1 tbsp light soy sauce 1 tbsp light soy sauce
2.5 tbsp brown sugar 2.5 tbsp brown sugar
2 tbsp sesame oil 2 tbsp sesame oil

Bring the kettle to a boil. Place the rice noodles in a large heatproof bowl and pour on the 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 drizzle of sesame oil to stop them sticking together.
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 under ready to serve.

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