Noodle jar salad

• instant rice noodles↗50g g
• juice 1/2 lime
• fish sauce↗1 tsp tsp
• mango↗50g g

  pieces

• carrot↗1 1
• mint↗½ small pack ½ small pack
• coriander½ small pack ½ small pack
• salted peanuts↗1 tbsp tbsp
• chilli flakes↗pinch pinch

Step-by-step instructions

1. 1

   Put 50g instant rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins, drain then rinse in cold water and drain well. Squeeze juice ½ lime into a jar along with 1 tsp fish sauce. Put 50g mango pieces on top, then add the noodles. Slice 1 carrot into ribbons with a vegetable peeler and pile on top of the noodles.

2. 2

   Fill the rest of the jar with ½ small pack mint, ½ small pack coriander, 1 tbsp salted peanuts and pinch chilli flakes. Put the lid on and store in the fridge for up to one day. When you want to serve, tip everything out into a bowl and mix well. Add soy sauce to taste, if you like.