INGREDIENTS
2
Carrots
1
Chilli, hot red
1 handful
Coriander, fresh
1
Courgette, small
1
Garlic clove
2 tsp
Ginger
1 handful
Mint, fresh
4 tbsp
Lime juice
1 tsp
Sriracha
4 tbsp
Tamari
125 g
Vermicelli rice noodles
4 tbsp
Maple syrup/brown sugar
4 tbsp
Rice vinegar
2 tbsp
Sesame oil
1
Small (lebanese) cucumber
1
X 200 g firm tofu