WITH BROCCOLI, CHILLI AND SPRING ONIONS: Steam some broccoli for 3 mins and set aside. Using the pan of boiling water you used for the broccoli, drop in some dried rice noodles and simmer for 7-8 mins until soft but al dente. Drain noodles using a thin strainer and run through lots of cold water to stop them from cooking and sticking together. Once all water is drained, toss through some cold-pressed sesame oil for taste and to prevent sticking. Lastly, toss through the cooked broccoli, some chilli flakes and some finely sliced spring onions and fresh coriander. Serve with Salmon or grilled meat and poultry.
NOODLE STIR FRY: Have some premade rice noodles to hand which have cooled to room temp. In a frying pan with high sides or a wok, fry off some onions and garlic in a little olive oil. When onions and garlic are softening and becoming fragrant, throw in a cup or two of chopped vegetables like red peppers and mangetout. After 4-5 mins stir through a cup of the cooled rice noodles, fresh coriander, finely sliced spring onions and toss. Sprinkle in some curry powder and a few dashes of soy sauce to coat everything. Serve with strips of steak or pork.
NOODLE SALAD: Have some pre-made rice noodles to hand which have cooled to room temperature. Make a dressing using some sweet chilli, cold-pressed sesame oil, soy, lime juice, peanut butter, and crushed garlic. Shred some carrot, apple, courgette and chop some fresh coriander and spring onion. Toss all ingredients in a large bowl, loosen with more lime juice if needed. Serve with stir-fried minced pork or grilled meats.