Ingredients

• 60 g Capsicum (julienne)
• 50 g Carrots (in long ribbons with a vegetable peeler)
• 10 g Coriander (fresh, finely sliced)
• 80 g Cucumber (in long ribbons with a vegetable peeler)
• 400 g Konjac Noodles
• 10 g Mint (leaves, finely sliced)
• 60 g Snow Peas (julienne)
• 20 g Spring Onion (sliced)
• 120 g Wombok Cabbage (shredded)

Dressing

• 1 tbsp Lime Juice
• 1 tsp Lime zest
• 0.50 tsp Ginger (fresh, grated)
• 0.50 tsp Tamari
• 0.50 tsp Sesame Oil
• 1 tsp Flaxseed Oil

Instructions

• 1. Mix all the vegetables together in a large bowl.
• 2. Boil and pot of water and cook noodles according to packet directions, then rinse well.
• 3. To make the dressing, combine the lime juice, lime zest, grated ginger, tamari, sesame oil, flaxseed oil in a small bowl.
• 4. Add the noodles and dressing to the vegetables and toss well to combine. Serve as is or with your preferred protein.