These rice noodles tossed in a sweet, spicy nutty dressing with fresh pak choi and tinned black beans make a satisfying weeknight dinner. They come together in just 20 minutes and if you have any leftovers they make a fabulous lunch for the following day.
To toast the peanuts, preheat the oven to 160°C/ 140°C fan. Place several handfuls on a baking tray, and bake until they have darkened in colour and the skins are beginning to peel off. Let cool and roughly chop.
