Rice noodle salad with lime, spring onions and cashews — a Honey & Co recipe

The Korean supermarket across the road from our restaurant provides a welcome respite from our cumin-and-lemon-scented cooking life. After a day in the kitchen immersed in the flavours of the Middle East, it is nice to get lost in the neat aisles and wonder at the contents of bags and bottles with labels that read to us like cryptic crossword clues. Once home, we set off on little culinary adventures that distinguish our evening meals from our working days. Like any adventure, this has not been without its lows, such as a mishap involving green bean noodles that will forever be remembered as “the night of the rubber bands”. But it is worth it for the highs. We are never without our favourite brand of tamari and never set a table without our new favourite seasoning, crispy chilli oil.

This salad is both incredibly fresh and sufficiently satiating. There’s very little heat involved and no cooking whatsoever: the noodles only need soaking in boiling water for them to become silky (no rubber bands tonight). The crunchy vegetables should be sliced as thinly as you can manage. Depending on your speed with a knife, bringing this to the table shouldn’t take longer than 20 minutes — the quickest way we know to freshen up your palate.

Rice noodle salad

Serves 4

Dressing

Toppings

1. Place the noodles in a large bowl and cover with loads of boiling water. Cover the bowl and soak for 20 minutes until the noodles are soft and loose. Strain and toss to coat with the sesame oil and place in a large bowl.

2. Halve the cucumbers, scoop out the seeds and slice thinly. Deseed the chilli and slice thinly, mix with the sliced spring onions, radishes, lime zest and ginger. You can prepare this mix a couple of hours in advance.

3. Add all the dressing ingredients, mix well to coat then serve. Add one or all of the toppings, as per your preference.

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