Recipe - Oriental Noodle Salad

250 g Rice noodles
200 g Baby corn, cut or sliced up
200 g Mangetout, shredded
200 g Jar red peppers in bring,
drained and cut or sliced up
100 g Roasted salted cashew nuts
Fresh coriander, to garnish
For the dressing
2 One half Cm piece fresh ginger,
grated
1 Garlic clove
1 teaspoon Light muscovado sugar
2 tablespoon Soy sauce
2 tablespoon White wine or sherry vinegar
6 tablespoon Olive oil
Seasoning

1. Soak the rice noodles according to the packet instructions. Drain, then
rinse with cold water and drain again.

2. Cook the corn and mangetout in lightly salted boiling water for 1
minute. Drain and rinse in cold water. Drain thoroughly and add to the
noodles with the peppers and spring onions.

3. To make the dressing, whisk together all the ingredients. Pour the
dressing over the noodles and vegetables, and toss together to mix well.
Season to taste. Sprinkle over the cashew nuts and garnish with the fresh
coriander.

NOTES : Gluten, Dairy and Egg Free Living on a glutenfree diet doesn't
mean ruling out delicious pasta salad= s you'll find alternative grain
pastas in supermarkets and health food shops. Traditional rice noodles are
good in salads too, and are really quick and easy to prepare. Preparation:
10 minutes Cooking: 510 minutes Serves 46 Per serving: 415 cals, 24g fat
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MCRecipe Digest
V1 #645 by Kerry Erwin kerry@north.org on Jun 16, 1997