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Ingredients
  • ½ a 250g pack fine vermicelli rice noodles
  • 200g bag beansprouts
  • zest and juice 2 limes
  • 2 to 3 tbsp fish sauce, to taste
  • 1 tsp muscovado sugar or soft brown sugar
  • 1 tbsp chopped chives
  • 2 Little Gem lettuce hearts, leaves separated and roughly torn
  • 1 red pepper, deseeded and chopped
  • 100g green beans, finely sliced*
  • 100g carrot, cut into thin slices (julienne)
  • 100g fresh pineapple. Cut into dice
  • note: Only use green beans, do not replace with snow or sugar snap.
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