Put the rice noodles in a bowl and pour
over enough boiling water to cover,
wrap with cling film and soak for 10 mins.
Meanwhile, heat a large wok or frying
pan and crumble in the mince. Dry fry
with some seasoning, breaking it up with
a fork or wooden spoon for 7-10 mins
until browned. Throw in the spring onions
and carrots and cook for 2 mins more.
Mix the soy sauce, sugar, vinegar and
lime juice. Drain the noodles, add to
the pan and heat through. Pour in the
dressing, top with the herbs and serve.