Rice Noodle Salad with Cashew Sauce, Chilli and Crunchy Veg

Peel and roughly chop garlic. De-seed chilli and roughly chop. Slice cucumber in half lengthways and thinly slice on a slight angle. Trim radishes and thinly slice. Peel carrot, slice in half lengthways and slice into half moons on an angle. Trim spring onion and slice. Pick coriander leaves and chop (discarding stems). Cut lime into wedges. Boil kettle.

Tip! If you prefer it hot, leave the seeds in the chilli. You can also thinly slice a few pieces of chilli and save for garnish.

Set aside a handful of cashews for garnish. Place remaining cashews, ginger, chilli (to taste), garlic, sesame and soy, lime juice (to taste, start with 2-3) and 3-4 Tbsp hot water in a blender or food processor. Puree until smooth and creamy, adding a little more water to thin if needed.

Place noodles in a large heatproof bowl and cover with boiling water. Cover with a lid and allow to sit for 8 minutes or until cooked. Drain. Rinse under cold water, then place in a bowl.

Toss the carrot, radish and cucumber together with the spring onions, most of the chopped coriander (save some for garnish), remaining lime juice (to taste) and a pinch of salt.

Spread a spoonful of the cashew dressing in each serving bowl. Divide noodles and crunchy vegetables amongst bowls. Top with reserved cashews and coriander and serve with remaining cashew dressing on the side and any remaining lime wedges. Enjoy!

Peel and roughly chop garlic. De-seed chilli and roughly chop. Slice cucumber in half lengthways and thinly slice on a slight angle. Trim radishes and thinly slice. Peel carrot, slice in half lengthways and slice into half moons on an angle. Trim spring onion and slice. Pick coriander leaves and chop (discarding stems). Cut lime into wedges. Boil kettle.

Tip! If you prefer it hot, leave the seeds in the chilli. You can also thinly slice a few pieces of chilli and save for garnish.

Set aside a handful of cashews for garnish. Place remaining cashews, ginger, chilli (to taste), garlic, sesame and soy, lime juice (to taste, start with 2-3) and 3-4 Tbsp hot water in a blender or food processor. Puree until smooth and creamy, adding a little more water to thin if needed.

Place noodles in a large heatproof bowl and cover with boiling water. Cover with a lid and allow to sit for 8 minutes or until cooked. Drain. Rinse under cold water, then place in a bowl.

Toss the carrot, radish and cucumber together with the spring onions, most of the chopped coriander (save some for garnish), remaining lime juice (to taste) and a pinch of salt.

Spread a spoonful of the cashew dressing in each serving bowl. Divide noodles and crunchy vegetables amongst bowls. Top with reserved cashews and coriander and serve with remaining cashew dressing on the side and any remaining lime wedges. Enjoy!