Crispy Noodle Salad

• 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

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

rice noodles, sesame oil, fresh ginger, garlic, sugar snap peas, carrot, spring onions, spinach, bean sprouts, cucumber, cashews, lime, chili oil

Taken from www.food.com/recipe/crispy-noodle-salad-196217 (may not work)