Cool noodles with cucumber and peanut-lime dressing
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The dressing needs to run through the noodles, not sit on top as a thick paste. Start with smooth peanut butter, then loosen patiently with warm water. Cucumber and carrot bring a fresh crunch, while lime keeps the sauce from feeling too rich.
For 2 lunches, use 150g dried thin rice noodles; ½ cucumber; 1 medium carrot; 3 tablespoons smooth peanut butter; 1 tablespoon reduced-salt soy sauce; 1½ tablespoons lime juice; 1 teaspoon maple syrup; 3–5 tablespoons warm water; 20g roasted unsalted peanuts; and a handful of coriander. Contains peanuts and soy; standard soy sauce usually also contains wheat.
Cook the noodles according to the packet. Drain, rinse with cold drinking water if the packet directs and drain very well. Wash the cucumber and carrot; peel the carrot, then cut both into fine ribbons or matchsticks. Whisk peanut butter, soy sauce, lime and syrup, gradually adding warm water until the dressing falls in a smooth ribbon.
Toss the noodles with half the dressing first, separating them gently with two forks. Fold in the vegetables and the rest of the dressing. Divide between bowls and finish with chopped peanuts and coriander. Allow about 20 minutes. If the noodles drink up the sauce while standing, add a teaspoon of water and toss again.
Eat soon after making. For a packed lunch, chill the cooked noodles promptly, keep the dish refrigerated and transport with an ice pack; use within 24 hours. Keep peanuts separate until serving. Do not leave cooked noodles cooling for hours on the counter while preparing other dishes.