Veggie vermicelli

• rice vermicelli noodles↗200g g
• carrots↗2

  finely shredded

• cucumber↗½ small bunch of bunch

  peeled into ribbons using a vegetable peeler

• sugar snap peas↗150g g

  halved at an angle

• coriander½ small bunch of bunch

  finely chopped

• peanuts↗2 tbsp unsalted tbsp

  toasted and roughly chopped

• olive oil↗3 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• honey↗½ tsp tsp
• ginger↗thumb-sized piece of

  peeled and grated

• garlic cloves↗2 small

  grated

• red chilli↗1

  finely sliced

Step-by-step instructions

1. 1

   Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.

2. 2

   Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.

3. 3

   Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.