ASIAN RICE NOODLE SALAD
1 tsp sesame seeds
1 Tbsp rice bran oil
1 clove garlic, crushed
1 carrot, shredded
1 red pepper, finely sliced length-ways
1 zucchini, shredded
100g snowpea shoots (reserve a small handful for garnish)
100g dried rice noodles, cooked and drained
3-4 Tbs Krispkut Japanese Style Vinaigrette
Toast sesame seeds in a dry fry-pan or wok until golden.
Add oil, garlic, vegetables, sprouts and noodles and stir-fry quickly until vegetables are bright and glossy.
Place in a salad bowl, add vinaigrette and toss until evenly coated.
Serve on a flat platter and garnish with reserved snow pea shoots.