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Ingredients

  • 2 nests of rice vermicelli noodles
  • small bunch of mint, leaves picked and finely chopped
  • small bunch of coriander, finely chopped
  • small bunch of basil, leaves picked and finely chopped
  • 2 limes, zested and juiced
  • 1 tbsp sweet chilli sauce or jam, plus extra to serve
  • 1 tbsp neutral-tasting oil
  • 1 tbsp soy sauce
  • 1 cucumber, cut into 2cm chunks
  • 1 carrot, peeled into ribbons using a vegetable peeler
  • 100g edamame beans (defrosted if frozen)
  • 50g salted peanuts, bashed
  • sesame seeds, for sprinkling
  • 1 tbsp chilli sauce, to serve
  • 1-2 spring onions, sliced, to serve

Method

  • STEP 1

    Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.

  • STEP 2

    Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.

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