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Ingredients
Method
- 200g rice vermicelli noodles
- 1/2 cup shredded coconut, toasted
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1 mango, sliced thin
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 red chilli, sliced
- Soak rice noodles in boiling water for 4 to 5 minutes until soft, then drain and rinse under cold water.
- Whisk together lime juice, soy sauce and maple syrup to make a dressing.
- Toss noodles with carrot, cucumber, mango and herbs, then dress and top with toasted coconut and chilli before serving.
40 mins
4 serving
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