Thai Noodles with Chili and Lemon Grass Dressing

Ingredients

• 9-oz. packet dried medium  noodles
• 1¼ cups (7 ozs.) asparagus, trimmed
• 1½ cups (4½ ozs.) snow peas
• 2 carrots, finely sliced
• 1 red chili pepper, seeded and finely sliced
• 3 spring onions, finely sliced
• ½ cup (1¾ ozs.) cashews, chopped
• handful of cilantro, roughly chopped
• 1 red chili pepper, seeded and finely chopped
• sea salt and freshly ground pepper
• 1 red chili pepper, seeded and finely sliced
• 5 spring onions, sliced lengthwise into thin strips
• Oil & Vinegar Fresh Lemongrass Dressing

Instructions

1. Bring a large saucepan of water to a boil, and cook the noodles for 10 minutes. Drain, then rinse them in cold running water. Set aside.
2. While the noodles are cooking, bring another pan of water to a boil. Add the asparagus, and blanch for a couple of minutes. Remove the spears with a slotted spoon, plunge them into a bowl of cold water, then drain and slice diagonally. Blanch the snow peas in the same way for 1 minute. Drain.
3. Put the vegetables, cashews and noodles in a serving bowl. Add the dressing, and toss together well. Scatter pepper slices the chili and spring onion strips over the top, and serve.