12 servings
Prep: 20 mins,
Cooking: 8 mins
With a citrusy soy and sesame dipping sauce.
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Ingredients (14)
noodles — rice, vermicelli | |
beetroot — sliced into rounds | |
1 | pepper — red and yellow, deseeded and julienned |
1/2 | cucumber — quartered lengthways, deseeded and julienned |
1 | carrots — large, peeled and julienned |
spring onions — sliced | |
sprouts | |
peanuts — roasted, salted, crushed | |
fresh mint |
Dipping sauce:
3 | soy sauce — light |
1 | sesame oil |
2 | lime juice |
lime — zest only | |
dried chilli flakes — pinch |
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