I’ve been going through a particularly intense period of work, where I’ve trying to balance various projects, the shape and content of which I have very little control over.  It’s been…frustrating (to avail of a lesser-used f word in my vocabulary).  It would be wrong to say I’m through it exactly, but I decided to take a break this weekend.  Well, actually, what happened is that one drink after work on Friday turned into a long, somewhat surreal haze of wine bars with one of my favourite partners in crime that ended about 6 or 7 hours after it started.  That led to Saturday being spent on the couch and my deciding that I deserved at least one proper weekend day not soiled by nausea and self-hatred.  Sorry, Mum, if that was too much truth.

This is all to say that I spent a very Sunday-ish Sunday cleaning the house, strolling in the park, getting some food in, going for a long run and cooking!  This is a salad I made up recently that I am really very happy with.  I hope you like it too.

Ingredients

Salad

50g fine rice noodles

100g peanuts

200g cucumber

100g spring onions

100g bean sprouts

150g prawns

10g mint, chopped 

10g coriander

1 red chili pepper, sliced

1 clove garlic, finely cut

1/2 sq inch of ginger, grated

Dressing

2tbsp lime juice

2tbsp mirin

2tbsp hoisin

2 tbsp sesame oil

Dash fish sauce

Dash soy sauce

Method

Step 1: break noodles into short pieces and simmer in boiling water for 3-4 minutes.  Remove, strain and set to one side.

Step 2: place prawns in boiling water for 2-3 minutes (unless cooking from frozen, in which case leave them in for a little longer).  Remove from heat, strain, rinse in cold water and chop.

Step 3: chop spring onions, cucumber, peanuts, and herbs.

Step 4: combine all ingredients in a bowl, including chili, ginger and garlic.  I use a whole chili, but I have very few taste buds left.  A half is probably sufficient.

Step 5: mix up dressing and serve on the side or over the top, depending on who likes what.