100g rice noodles
1 tbsp sesame oil
1 mooli (about 200-250g), peeled and cut into thin batons
1 carrot, peeled and cut into thin batons
1 red pepper, de-seeded and cut into thin batons
1 tbsp soy sauce
1 tbsp rice wine vinegar (or use white wine vinegar)
handful fresh coriander leaves, roughly chopped
Step 1
Cook the rice noodles according to the packet instructions.
Step 2
Drain, refresh in a bowl of cold water to cool, then drain again and toss in a bowl with the sesame oil.
Step 3
Add the rest of the ingredients and toss together.
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