Veggie vermicelli

SERVES 2 PREP 15 mins NO COOK EASY V 200g rice vermicelli noodles 2 carrots, finely shredded ½ cucumber, peeled into ribbons

using a vegetable peeler 150g sugar snap peas, halved at

an angle

½ small bunch of coriander,

finely chopped

2 tbsp unsalted peanuts, toasted

and roughly chopped

For the dressing 3 tbsp olive oil 1 tbsp rice vinegar ½ tsp honey thumb-sized piece of ginger,

peeled and grated

2 small garlic cloves, grated 1 red chilli, finely sliced

1 Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside. 2 Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing. 3 Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

GOOD TO KNOW healthy • fibre • vit c • 3 of 5-a-day

• gluten free

PER SERVING 699 kcals • fat 24g • saturates 4g •

carbs 100g • sugars 14g • fibre 8g • protein 15g •

salt 0.2g