1 garlic clove, crushed
2 cm piece of ginger, peeled and grated
1 tbsp rice vinegar
2 tsp fish sauce
1 tbsp peanut butter
1 tsp Siracha or other chilli sauce, more to taste if desired
Pinch of brown sugar
Pinch of salt
2 spring onions, chopped
2 carrots, cut into thin matchsticks
1 tbsp fresh coriander, chopped
1 tsp sesame oil
1 tbsp peanuts, chopped
2 leftover sesame Szechuan chicken strips
1 Cook the rice noodles in boiling water according to the package instructions. Drain and rinse thoroughly under cold running water, then roughly chop the noodles into 4-5cm lengths.
2 In a bowl, combine the garlic, ginger, rice vinegar, fish sauce, peanut butter, Sriracha, sugar and salt. Stir in the spring onions, carrots and coriander.
3 Add the rice noodles and sesame oil and stir to coat. Allow to sit for an hour for the flavours to combine.
4 Transfer the noodles to a tub and drizzle over any dressing remaining in the bowl. Top with the peanuts and 2-3 leftover sesame Szechuan chicken strips.