Double Rice Noodle Salad with Soy Nut Butter Sauce

Method

1. 01

   Cut the celery into matchsticks.

2. 02

   Peel the carrot and do the same.

3. 03

   Drain the water chestnuts and dice.

4. 04

   Cut the ends off the cucumber and then cut into matchsticks.

5. 05

   Peel and mince the ginger and the garlic.

6. 06

   Mix the ginger, garlic, soynut butter, soy sauce, miring, sesame oil, and the juice from the limes in a small bowl.

7. 07

   Heat water and then place 2/3 of the rice noodles in the warm water for 10 minutes and then drain.

8. 08

   Rinse with cold water.

9. 09

   Mix all the above together and chill in the refrigerator.

10. 10

    Heat oil in a deep fryer or pan until very hot and water sizzles on the top of the water.

11. 11

    Drop in the remaining uncooked rice noodles in small batches and remove from tongs and drain.