200g medium rice noodles
100g sugar snap peas, halved lengthways
1 red pepper, deseeded and thinly sliced
½ cucumber, sliced or peeled into ribbons
2 tsp sesame seeds, toasted
For the dressing
2 tbsp tahini paste
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
First make the dressing. Mix the tahini with 2 tbsp water, then stir in the soy sauce, rice vinegar and sugar. Set aside.
Cook the noodles following pack instructions, then drain and rinse well under cold water.
Divide the noodles between 2 bowls and top with the sugar snaps, red pepper and cucumber.
Just before serving, pour over the dressing and sprinkle with the toasted sesame seeds.
Recipe from Good Food magazine