Thai peanut noodle salad

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Rice noodles280 g (70 g)
• Green/white cabbage240 g (60 g)
• Carrot160 g (≈ 2.5 carrots) (40 g (≈ 0.5 carrot))
• Cucumber200 g (≈ 0.5 cucumber) (50 g)
• Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
• Peanut butter80 g (20 g)
• Soy sauce40 g (10 g)
• Lime60 g (≈ 1 lime) (15 g)
• Brown sugar16 g (4 g)
• Coriander / cilantro12 g (3 g)
• Chili flakes1.2 g (0.3 g)

Method

1. Soak the noodles in just-boiled water 6 minutes; drain and rinse cold.
2. Whisk peanut butter, soy, lime juice, sugar, chili and a splash of water.
3. Toss with shredded cabbage, carrot, cucumber, spring onion and coriander.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Gluten, Peanuts, Soy — always check the labels of what you buy.