Melon Rice Noodle Salad

In a saucepan, blanch peas in salt water. Then cool rapidly in ice water. Cook rice noodles according to package instructions; also cool rapidly with cold water and drain well.

Mix miso paste, rice vinegar, rice syrup, and sesame oil into a dressing. Halve melon, core, and with a melon baller, cut out balls. Alternatively, peel melon and cut into cubes. Cut cucumber into thin slices and scallions into rings. Coarsely chop peanuts and cilantro.

Mix all ingredients, finish with the dressing, and salt to taste.

FoR 2 Servings

1 handful of snow peas

150 g rice noodles

4 tsp light miso paste

2 tbsp rice vinegar

2 tbsp rice syrup

2 tbsp toasted sesame oil

1 cantaloup

1/2 cucumber

2 scallions

1 handfull of peanuts

1/2 bunch coriander