180ml soy sauce
200ml Borderfields cold‐pressed rapeseed oil
1 level tsp chilli paste
Juice of 2 limes
20g finely chopped ginger
3 cloves of finely chopped garlic
Mix all the above together for the dressing
250g rice noodles or glass noodles placed into a bowl
1 head of Chinese cabbage cut in half and remove the core and shred
6 spring onions sliced thinly
2 red onions peeled and cut in half, then thinly slicee
4 heads of baby pak choy remove the core and thinly slice
2 yellow and 2 red peppers cut into thin strips
1 small bunch of coriander leaves picked
80g bean sprouts
20g Toasted sesame seeds
60g Toasted and roughly chopped peanuts to sprinkle on the top
1. Place boiling water onto the noodles and leave for 4-6 minutes till soft then drain in a colander and run under cold water.
2. Place all the chopped vegetables into a bowl and add the sesame seeds and peanuts, add 1/2 the dressing to the noodles and mix well, season if needed then add the remaining dressing to the vegetables and mix the two together.
3. Then add the coriander leaves and season to taste.