Spring Green, Carrot and Ginger Rice Noodles
- By Jo Ingleby Jo Ingleby
Place the rice noodles in a heatproof bowl and fully cover with boiling water. Leave them to stand until the noodles are cooked (the time will vary depending on the size of the noodles.) Drain the noodles in a colander and pour on cold water until they are cool.
In a wok or frying pan heat the oil and then add the garlic, ginger and spring onions. Cook for a few minutes on a high heat and then add the spring greens, carrot ribbons and sesame seeds. Toss in the wok for a couple of minutes and then add the lime and chilli. Taste and add a little soy sauce (or tamari if you are gluten free) and more lime if you like. Add the noodles to the wok and toss them until they are well mixed.
Serve with chopped coriander and a few slices of chilli.
You can eat this hot or cold, if you want to make a more substantial meal you can stir fry some cashew nuts or marinated tofu when you stir fry the spring onions.