Crispy Noodle Salad - cooking recipe

Ingredients

50 g crispy rice noodles
1 tablespoon sesame oil
3 cm fresh ginger, chopped
2 garlic cloves, crushed
100 g sugar snap peas, sliced lengthways
1 carrot, in matchsticks
4 spring onions, sliced
175 g spinach, shredded
100 g bean sprouts
1/4 cucumber, in matchsticks
50 g roasted cashews, chopped
1 lime, juice of
2 teaspoons chili oil

Preparation

Heat the sesame oil in a wok. Add ginger and garlic and stir fry for 30 seconds.
Add peas, carrots and spring onions and stir fry for a minute. Add spinach and bean sprouts and stir fry for another minute.
Remove from heat and stir in cucumber.
Pile onto plates, sprinkle over the lime juice and nuts. Drizzle with the chilli oil and top with the crispy noodles.