Rice Noodle Salad With Lucy's Ginger and Sesame

INGREDIENTS

100g rice noodles

3 spring onions, finely sliced

1 cucumber, halved, seeds removed and cut into long thin strips

2 red chillies, deseeded and finely sliced

15g mint leaves, roughly chopped

25 g coriander, roughly chopped

1 tbsp sesame seeds, lightly toasted

Lucy’s Ginger and Sesame Dressing

METHOD

1. Cook the noodles to packet instructions and drain.

2. Place the noodles in a salad bowl with the remaining ingredients . Drizzle over  3 - 4 tablespoons of dressing and toss to combine. Serve immediately.