for 4 person

Rice noodles

125 g	rice noodles
	water, boiling
250 g	sugar snap peas

Salad

1	cantaloupe melon, cut into balls and the remainder chopped and set aside
1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	rice vinegar
4 tbsp	sesame oil
3 tbsp	soy sauce
2 tsp	tamarind paste (Asian spicy paste)
½ tsp	salt
175 g	mini cucumbers, sliced lengthwise
1	spring onion incl. green part, cut into thin rings
50 g	salted peanuts, coarsely chopped
1	red chilli, deseeded, cut into rings
½ bunch	coriander, leaves torn off

How it's done

Rice noodles

Place the rice noodles in a bowl, pour boiling water over and leave to stand for approx. 10 mins. Add the mange-tout approx. 5 mins. before the end, drain, briefly dip in ice-cold water, drain.

Salad

Puree the reserved melon pieces with all the ingredients up to and including salt in a blender and pour the sauce into a bowl. Add the rice noodles and mange-tout to the sauce along with the melon balls, cucumbers and spring onion, mix together. Scatter the peanuts, chilli and coriander over the top.

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