Mindful Sodexo 
Nutrition Facts:
Calories: 239, Carbs: 38.8g, Protein: 4.8g, Fat: 7.5g, Sat. Fat: 1g, Fiber: 2.7g
Prep Time: 15 minutes Cook time: 10 minutes Yield: 4 servings
Rice Noodle Salad with Cucumber Strips & Poppy Seeds
- 120g of flat rice noodles
- 1 Granny Smith apple
- 1 cucumber
- 100g red onions
- 4 tablespoons of cider vinegar
- 24g caster sugar
- 2g of fresh ginger
- 2 tablespoons of olive oil
- 20g red chillies
- 12g mint
- 12g tarragon
- 20g poppy seeds
- 2 portions of mixed salad leaves
- Salt & pepper for seasoning
- 1. Cook the noodles as per manufactures instructions. Then drain, add to a bowl with the olive oil and combine, allow to cool.
- 2. Peel and finely slice the red onions.
- 3. Peel, slice and cut the ginger into fine matchsticks.
- 4. Core and slice the apple into 2mm slices.
- 5. Halve the cucumber lengthways and using a peeler, peel into long strips.
- 6. Deseed and shred the chillies
- 7. Wash and pick the herbs.
- 8. Whisk together the vinegar and sugar, add the onion and ginger and combine.
- 9. To the bowl of noodles, add the apple slices, cucumber strips, sliced chillies, dressing and seasoning. Then lightly combine and serve.
