100g Vermicelli rice noodles

1 Lebanese cucumbers (cut into sticks)

1 Carrots (grated)

125g Cherry tomatoes (quartered)

½ Capsicum (thinly sliced)

2 Green onions (sliced)

½ cup Mint &/or Thai basil (chopped)

Dressing

2 Tsp Sweet chilli sauce

Juice of ½ lime or lemon

1 Tbs Soy Sauce (salt reduced)

2 Tsp Olive Oil

Method

1. Pour boiling water over the noodles and set aside to soften as per packet directions

2. Combine all salad ingredients in a bowl, set aside

3. Combine dressing ingredients in a small jug or jar, set aside

5. Divide drained noodles into serving bowls

6. Add salad mix and dressing on top of noodles. Enjoy

* Add marinated chicken, prawns, beef or tofu to make it a complete nutritious meal

Gluten Free-  substitute tamari instead of soy sauce

Variation & Tips

* Mix up the salad vegetables to suit what you have on hand, snow peas, salad greens or dry slaw mix is a great addition

* Can add toasted peanuts or cashews for a delicious crunch and added protein, fried shallots or sesame seeds are delicious too

* You can buy the noodles in a handy 4 pack to allow you to cook smaller quantity of noodles

Nutrition Info(per serve)
Protein 4.4 g
Fat         5 g
Carbohydrate 22 g
Sodium280 mg
Energy Kj532 Kj
             Cal127 Cal