To call this a recipe is almost bending the truth. A bringing together of fresh, summer ingredients in the most simple of ways would be a far more accurate description. This is a dish which works best on a warm day, either for a light healthy lunch or a refreshing and easy dinner. Moments to whip up, moments to eat. Just the way we like it.

Ingredients  

Serves 3-4

• 250g rice noodles
• 2 tbsp peanut butter (chunky or smooth – whatever your preference)
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 2 tbsp light soy sauce
• 1 clove garlic, grated
• 1 cucumber, chopped
• 2 large tomatoes, chopped
• 3 spring onions, chopped
• Handful fresh coriander, chopped

Method

1. Cook the noodles as per the packet instructions then drain and run through cold water until the noodles themselves are cold
2. Mix peanut butter, oil, vinegar, soy sauce and garlic until you have a smooth, pourable sauce
3. Toss the noodles in the sauce until every noodle is covered
4. Add all the chopped vegetables and herbs and give a final toss to bring everything together
5. Serve cold immediately or keep in the fridge for a few days to let the flavours meld together