David Atherton's recipe for smoky rice noodle salad

Smoking has been used to preserve food since ancient times. It is also used today to add flavor to food - and I love it. I stumbled upon the idea of ​​using lapsang souchong tea to create smoked noodles and nothing came back to me. This recipe is fresh, fast, easy and smoky. You can use what you have in your closet - it's a great time to experiment. I eat this noodle salad for lunch, but if you want to make it for dinner, you can quickly fry fish or tofu with soy sauce to make it more substantial.

Serve 2

For dressing
50ml vinegar (rice, white wine or cider etc.)
40g something sweet (honey, syrup or sugar)
30g nut butter (peanuts, almonds or cashews, etc.)
5ml hot sauce (chili, sriracha or peri peri)
1 teaspoon salt
2 cloves garlic, minced
30ml sesame oil
10ml soy sauce

For noodles
1 carrot
Cucumber
1 mango
30g herbs (coriander / mint / basil)
Roasted peanuts and salt
5 sapsong lapsang tea bags
Rice noodles 150g

Start by adding all the dressing ingredients to a jar and shaking it. Set aside.

Prepare vegetables. Peel carrots into ribbons, cut cucumbers and mangoes into batons, chopped herbs and break peanuts in pestle and mortar. Toss all these things together in one big bowl.

Boil 500ml of water in a medium saucepan with sapsong lapsang tea bag. Once they have stewed for five minutes, remove the tea bags and add noodles, simmer for a minute, then allow to sit for three minutes. Take two tablespoons of water and add to the ice. Drain the rest and put the noodles into the bowl with the vegetables.

Pour the sauce, toss and eat right away.