Serves: 4

This is such a great dish. No cooking required so ideal for a hot day. I spiralise the carrots and courgettes but you can cut them into batons if you prefer or use a vegetable peeler to make ribbons. Feel free to adapt it by replacing any of the vegetables with whatever you have in the fridge - celery, cucumber and peppers all work well. The dressing can also be tweaked to allow you to add more or less of the ingredients you prefer.

Ingredients

Name: Rice noodles, crunchy vegetables and Asian dressing
Prep time: 20 min
Yield: 4
Ingredients: 150g rice vermicelli noodles 1 courgette 1 carrot 100g frozen shelled edamame 1 tsp fresh ginger, grated 2 lemongrass stalks, outer husk removed, trimmed and grated 2 tbsp coriander or chives (to your taste) 1 tsp sesame seeds 1 tsp black sesame seeds 2-3 tbsp cashew nuts, (optional) Dressing 1 lime, grated zest and juice ½ fresh chilli, finely sliced 1 tsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp extra virgin olive oil 2 tbsp soya sauce Sea salt to taste

150g rice vermicelli noodles

1 courgette

1 carrot

100g frozen shelled edamame

1 tsp fresh ginger, grated

2 lemongrass stalks, outer husk removed, trimmed and grated

2 tbsp coriander or chives (to your taste)

1 tsp sesame seeds

1 tsp black sesame seeds

2-3 tbsp cashew nuts, (optional)

Dressing

1 lime, grated zest and juice

½ fresh chilli, finely sliced

1 tsp rice vinegar

2 tbsp toasted sesame oil

2 tbsp extra virgin olive oil

2 tbsp soya sauce

Sea salt to taste