from Gordon Ramsay’s Healthy Appetite
serves 2-33 1/2 oz. thin rice noodles drizzle of sesame oil 7 oz snow peas or sugar snap peas 1 large sweet red pepper 1 large sweet yellow pepper 2 green onions 7 oz. peeled, cooked shrimp handful of cilantro leaves 1 TBS toasted black or white sesame seeds Dressing: 1 shallot, peeled and finely chopped 2 garlic cloves, peeled and finely crushed 1 small red chile, seeded and minced 2-3 TBS lime juice, or more to taste 2 TBS fish sauce 1 TBS light soy sauce 2 1/2 TBS jaggery or soft brown sugar 2 TBS toasted sesame oil
Bring a kettle of water to a boil. Place the rice noodles in a large heatproof bowl and pour on boiling water, ensuring that the noodles are fully immersed. Cover the bowl with plastic wrap and let stand for 5 minutes, or until the noodles are tender but still retaining a bite. Drain and immediately toss with a drizzle of sesame oil to sop them from sticking together.
In the meantime, blanch the snow peas in a pan of boiling water for 2 minutes until they are just tender, but still bright green. Refresh in a bowl of iced water, then drain well. Cut the snow peas on the diagonal into 2 or 3 pieces. Halve, core, and seed the peppers, then cut into long, thin slices. Trim and finely slice the green onions on the diagonal.
For the dressing, put all the ingredients into a bowl and whisk lightly to combine.
Put the shrimp, green onions, snow peas and peppers into a large bowl and add the drained noodles, cilantro leaves and sesame seeds. Pour the dressing over the salad and toss well to coat. Eat immediately, or chill until ready to serve.
Note: If you are preparing this salad for a packed lunch, let the noodles cool completely before tossing with the other ingredients.