Cucumber, cashew nut and rice noodle salad

Yet another recipe that I promised to send to someone and found I hadn't typed up! This is refreshing light salad that goes well with satay chicken or vegetables, or with chicken marinated in a thai/chinese sauce. If the latter then you could use fish sauce (as per the Bill Granger's recipe that the below is based on) or white wine vinegar in place of the lime juice.

3 tbsp lime juice

3 tbsp caster sugar

1 small red chilli finely chopped

1 tbsp veg oil

Mix together until sugar has dissolved

Add:

Small handful mint leaves - chopped

4 spring onions sliced finely

Halve lengthwise a large cucumber and finely slice using a mandaolin

Combine with dressing

Pour boiling water over
200g/7oz vermicelli rice noodles (you can use normal rice noodles but the thiner ones are best)
as in cook according to packaging. Drain and rinse in cold water.

Crush 2 tbsp cashew nuts

Combine cucumber, nuts and noodles. Serve with chicken or veg and enjoy!