Rice Noodle Salad with Sweet Peas and Cashews (Dairy and Gluten Free)

I had the opportunity to see Marilyn Dennis live this week with my sister.  I love going to see her show and it was even better with such great company.  We had the opportunity to see Chef Christine Cushing.  Christine created a cold rice noodle salad.  It looked great so I decided to recreate it at home.  I couldn't remember all the ingredients or measurements but this is what I came up with and it tasted great.

Ingredients (serves 3-4 as an entrée)

• 1/3 package rice noodles
• 2-3 cups cooked and peeled shrimp (optional)
• 1 diced sweet pepper
• 1 cup diced sweet peas
• 1/2 cup diced cucumber
• 1 juiced orange
• 1/3 cup tamari sauce
• 1/4 cup rice vinegar
• 1 1/2 tablespoons fresh cut chives
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon grated fresh ginger
• 1/4 cup fresh basil
• 1/2 teaspoon sea salt
• 1/2 cup cashews

Directions

1. Cook or soak rice noodles as directed on package then place in a large bowl.  I usually soak them for 20 minutes in hot water.
2. Add sweet pepper, sweet peas and cucumber into the large bowl with the rice noodles
3. In a small bowl combine orange juice, tamari sauce, vinegar, chives, cayenne pepper, ginger, basil and sea salt.
4. Add orange juice sauce to large bowl with noodles and stir to coat.
5. Let sit for 5 minutes to absorb flavours and serve with cashews on top.