Gluten, dairy, nut and egg free




  • 1 x 250g packet rice noodles
  • 1 cucumber, sliced in half lengthways and then sliced
  • 4 green shallots
  • 1 carrot, grated
  • 1 red capsicum, diced
  • ½ Oak leaf lettuce, shredded
  • 12 cherry or grape tomatoes, cut in half
  • 12 snow peas, sliced
  • ½ Cup coriander, chopped
  • ½ Cup mint, chopped


  • 2 cloves garlic, crushed
  • 1 long red chilli finely diced
  • 2 ½ Tbsp. coconut sugar
  • 2 Tbsp. fish sauce
  • 3 Tbsp. white vinegar
  • 2 tsp. sesame oil
  • 1 tsp. gluten free soy sauce



  • Cook noodles as per packet instructions. Rinse with cold water to cool them down and allow them to sit and cool fully while you prepare the vegetables.
  • Lay the lettuce on the bottom of a large glass or ceramic bowl. Place the noodles on the lettuce.
  • Add the rest of the vegetables and herbs on top of the noodles. Pour the dressing over the top and give all the ingredients a light toss to coat it all in the dressing.
  • Serve by itself or you can add it to some meat if you like.



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