1½ cups brown rice, rinsed
200g snow peas, trimmed, thinly sliced lengthways
1 Lebanese cucumber, trimmed, cut into 5cm long batons
2 large, red radish bulbs, thinly sliced
2 green spring onions, thinly sliced
½ x 100g packet Chang’s Crunchy Fried Noodles
1/3 cup vegetable oil
1/3 cup rice wine vinegar
¼ cup soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
Cook rice in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.
Meanwhile, make dressing. Combine all ingredients in a medium jug. Whisk well.
Combine rice, snow peas, cucumber, radishes and onions in a large serving bowl. Pour over dressing. Toss well.
Serve sprinkled with noodles.
TIP! Try adding edamame beans, available from the freezer section of major supermarkets. To serve as a main course, add drained, canned tuna or shredded roast chicken meat.