100g dried vermicelli rice noodles
2 tbsp each gluten free soy sauce, fish sauce and sesame oil
juice 1 lime, plus wedges to serve
½ red chili, deseeded and finely chopped
½ cucumber, thinly sliced
2 large carrots, coarsely grated
handful mint leaves, torn
150g pack ready-cooked shrimp
Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins.
Drain and rinse under cold running water, then place in a large bowl.
Mix the gluten free soy, fish sauce, sesame oil, lime juice and chili to make a dressing.
Pour over the noodles and stir to coat. Add the cucumber, carrots, mint, and shrimp.
Mix again and divide between 2 bowls to serve, with lime wedges on the side.
Recipe adapted from: Good Food