INGREDIENTS

• 100g thin rice noodles
• ½ telegraph cucumber, cut into matchsticks
• ½ red capsicum, sliced
• ½ bunch coriander, chopped
• 2 handfuls bean sprouts

Sauce

• 3-4 shallots, sliced
• 2 tbsp finely grated ginger
• ¼ tsp salt
• 5 tbsp light-flavoured olive oil
• 2 tsp gluten-free soy sauce
• 1 tsp honey

METHOD

1. Soak thin rice noodles in hot water for 2 mins or until soft, rinse under cold water and drain.
2. Combine noodles, cucumber, capsicum, coriander and bean sprouts in a large bowl.
3. To make sauce, combine shallots, ginger and salt in a glass or ceramic bowl. Heat up olive oil in saucepan until hot (90°C-100°C), then pour it over the mixture. The sizzling sound is a sign of the hot oil cooking the ginger and shallots to mellow the flavours. Add soy sauce and honey to the sauce mixture. If you prefer a bolder flavour, mix all sauce ingredients together without heating olive oil and set aside for an hour.
4. Pour 2/3 of the sauce into the noodle mixture and toss to combine. Add the remaining sauce to taste. Serve.

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