Rice Noodle Bowl

• 100g dried rice noodles (vermicelli is a great option)
• 1 cup cherry tomatoes
• 1 small cucumber, diced
• ½ red onion, thinly sliced
• 1 cup choi sum
• 1 cup chickpeas, drained and rinsed
• 2 cups cooked prawns

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon chilli oil
• Salt and pepper to taste
• Fresh or dried parsley
• Fresh or dried mint
• Toasted pine nuts

1. Soak or boil rice noodles according to the package Method. Drain and toss with 1 tablespoon olive oil to prevent sticking.
2. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, chilli oil, salt, and pepper.
3. In a large bowl, combine the noodles, veggies, and protein. Pour the dressing over and toss gently.
4. Add herbs and pine nuts. Serve warm or cold – it’s yummy either way!