A quick salad using rice noodles as a base.
| 156 g | can Maple Leaf Flakes of Ham |
| 1 cup | cooked rice noodles |
| 6 | radish |
| 4 | scallions |
| 1 tsp | Sriracha hot pepper sauce |
| 1 cup | Surti Papdi (Indian beans) |
| 2 tsp | sugar |
| 1/2 tsp | toasted sesame oil |
| 2 tbsp | rice wine vinegar |
| 2 tbsp | olive oil |
| 2 tsp | sesame seeds |
| pepper |
Cook rice noodles 7 minutes or according to directions. Check for doneness then drain. Run cold water over noodles to stop cooking and continue to drain well.
Quickly saute beans.
Slice scallions and radish.
In a bowl whisk oils, vinegar, pepper sauce and sugar until emulsified. Add noodles, radish, scallions and beans. Toss to coat dressing and serve. Sprinkle 1/2 teaspoon sesame seeds and a little fresh ground pepper over each plate.
You could substitute cooked green beans, peas or snow peas for the beans
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