Recipe: Rice Noodle Salad

I first had this kind of salad when Mr F's mum made it as a side dish for a help-yourself family lunch. I've since adapted the recipe, from a Good Housekeeping magazine, to make it a bit more interesting and it's become a favourite.

We like it in a lunch box, just as it is, or as a super quick, easy and healthy dinner with a bit of hot smoked salmon or mackerel flaked in. The edamame beans (also known as soya or soybeans) are optional, but are a great way of adding protein and keeping it veggie. Most supermarkets keep them near the frozen peas.
Because it can be prepared in advance, kept in the fridge for a couple of hours and is great at room temperature, it's perfect for taking along to a BBQ or for serving with Hoisin duck at a dinner party. 

Vermicelli rice noodle salad

Serves 2 generously.

300g cooked vermicelli rice noodles (fresh ones from the supermarket are ideal)

125g - about 4 inches - cucumber

125g - or 1 - red pepper

125g edamame 

1 red chilli, deseeded, finely chopped

2tbsp rice wine vinegar

3tbsp soy sauce

pinch sugar

1tbsp lime juice

1tbsp sesame oil
Small handful fresh coriander, finely chopped

Cook the noodles according to the packet instructions, and allow to cool slightly.
Deeseed the cucumber and pepper, and chop into pieces about 1cm square.

Stir together the rice wine vinegar, soy sauce, sugar, lime juice and sesame oil. 

In a large bowl, and using a large spoon, tongs or chopsticks to avoid slicing the noodles too much, mix together the vermicelli noodles with the vegetables, chilli, coriander and dressing.