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Recipe by olive magazine

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1. Simmer the rice vinegar, sugar and chilli together for 3 minutes, fish out the chilli and throw away. Pour over the noodles.
2. Add the rest of the ingredients, except the peanuts and toss together. Sprinkle with the nuts.

Per serving

335 kcalories, protein 33.4g, carbohydrate 34.1g, fat 8.2 g, saturated fat 1.9g, fibre 1.7g, salt 0.21 g

http://www.bbcgoodfood.com/recipes/5010/

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Ingredients

• 80ml rice vinegar or cider vinegar
• 1 tbsp caster sugar
• 1 small red chilli , halved
• 50g rice noodles , cooked/soaked following the packet instructions
• 1 carrot , shredded
• 200g turkey cooked, shredded
• a handful each of coriander and mint leaves
• ½ Chinese leaf , shredded
• a small handful peanuts , toasted and chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 80ml rice vinegar or cider vinegar
• 1 tbsp caster sugar
• 1 small red chilli , halved
• 50g rice noodles , cooked/soaked following the packet instructions
• 1 carrot , shredded
• 200g turkey cooked, shredded
• a handful each of coriander and mint leaves
• ½ Chinese leaf , shredded
• a small handful peanuts , toasted and chopped

Per serving

335 kcalories, protein 33.4g, carbohydrate 34.1g, fat 8.2 g, saturated fat 1.9g, fibre 1.7g, salt 0.21 g

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