½ a 250g pack fine vermicelli rice noodles
200g bag beansprouts
zest and juice 2 limes
2-3 tbsp fish sauce, to taste
1 tsp muscovado sugar or soft brown sugar
1 tbsp chopped chives
2 Little Gem lettuce hearts, leaves separated and roughly torn
1 red pepper, deseeded and chopped
100g green beans, finely sliced*
100g carrot, cut into thin slices (julienne)
100g fresh pineapple. Cut into dice
*Only use green beans, do not replace with snow or sugar snap.
Place the noodles and beansprouts in a heatproof bowl and cover with boiling water.
Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
Stir together the lime zest and juice, fish or soy sauce and sugar.
Stir into the noodles with the , green beans, pepper, pineapple,carrot, chives and lettuce..
Recipe adapted from: Good Food