Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 mins Serves 6 as a side dish

6 hand­fuls (300g) green beans, stalk ends trimmed 250g rice stick noo­dles ½ cup roasted peanuts, coarsely chopped 3 Tbsp coarsely chopped co­rian­der leaves 1 Tbsp sesame seeds, toasted 2 cups bean sprouts ½ tsp salt Ground black pep­per, to taste Lime wedges, to serve

Quick Sesame Dress­ing

2 Tbsp neu­tral oil 1 Tbsp sesame oil 1 Tbsp fish sauce 1 Tbsp rice wine vine­gar 1 tsp chilli oil 1 tsp soy sauce 1 tsp sugar Cut the beans in half and boil them in salted wa­ter for 3 min­utes. Re­fresh in cold wa­ter to re­tain their crunch and bright green colour. Drop the rice noo­dles into a large pot of boil­ing wa­ter. Re­move the pot from the heat im­me­di­ately and al­low to stand and cool for 10 min­utes or longer. Drain the noo­dles then rinse in cold wa­ter. Trans­fer the beans and cooked, drained noo­dles to a large serv­ing bowl with the roasted peanuts, co­rian­der, sesame seeds and bean sprouts. To make the dress­ing put all in­gre­di­ents in a jar and shake to com­bine. Toss the dress­ing through the noo­dles and sea­son to taste with salt and pep­per. Serve as a salad at room tem­per­a­ture or toss in a hot pan for 2-3 min­utes for a stir-fry side dish to serve with meats. Gar­nish with lime wedges to serve.

Annabel says: Rice stick noo­dles re­quire al­most no cook­ing and are an in­ex­pen­sive and use­ful pantry sta­ple. You can also use soba or udon noo­dles if pre­ferred, but you will need to boil them rather than just soak them. Their slip­per­i­ness is nicely off­set by the crunch of peanuts, bean sprouts and al dente beans in this handy side dish.

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