Recipe: Sichuan Noodle Salad

Serves about 8

1/4 pound thin rice noodles, cooked as indicated on package and drained then allowed to cool
2 cups chicken, cooked and shredded
1 cup finely shredded cabbage
1 cup grated carrots
1 medium sweet pepper, finely chopped
1/2 cup finely chopped green onions
4 tablespoons sesame seed oil
2 tablespoon soy sauce
2 tablespoon honey
1 tablespoon vinegar
2 tablespoons grated fresh ginger
1 teaspoon chilli flakes
4 tablespoons toasted peanuts

Place noodles, chicken, cabbage, carrots, sweet pepper and green onions in a large salad bowl and set aside.

Combine remaining ingredients, except peanuts to make a salad dressing. Pour over ingredients in salad bowl then sprinkle with peanuts and serve.

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Note: This makes an excellent vegetarian dish if the chicken is omitted.

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