for 4 person

Rice noodles

125 g

wide rice noodles

Dressing

1 tbsp	black sesame seeds
1 tbsp	sesame seeds
1	lime, rinsed with hot water; use grated zest and 2 tbsp of juice
1 tbsp	rice vinegar
1 tbsp	sesame oil
2 tbsp	soy sauce
1 tbsp	hot chilli sauce (e.g. Sriracha)
1	spring onion incl. green part, cut into thin rings

Vegetables

80 g	seaweed (e.g. algues de Bretagne)
½	cucumber, peeled, deseeded, cut into thin strips
1	mango, cut into cubes
150 g	edamame, beans removed from the pods

How it's done

Rice noodles

Place the rice noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., drain.

Dressing

Without adding any oil, toast the sesame seeds in a frying pan until golden brown. Mix the lime with all the other ingredients up to and including the hot chilli sauce, mix in the onion and half of the sesame seeds. Set aside 2 tbsp of the dressing.

Bowl

Mix the rice noodles and dressing, serve in the bowls.

Vegetables

Wash the seaweed for approx. 5 mins. under running water, drain. Top the noodles with the seaweed and the remaining ingredients, drizzle with the reserved dressing. Sprinkle with the rest of the sesame seeds.

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