INGREDIENTS
55 g
Carrot
1/4 tsp
Chilli, red
1
Chives
1/4 tsp
Ginger
1/2 tsp
Lime
1 handful
Spinach
45 g
Spiralised or very finely diced courgette
1/4
Stock cube
1/4 tsp
Fish sauce
45 g
Vermicelli rice noodles, dried gluten free
1/4 tsp
Five spice
1/4 tsp
Garlic-infused olive oil
250 milliliters
Water