Tossed Noodle Salad

INGREDIENTS 100g thin rice noodles ½ telegraph cucumber, cut into matchsticks ½ red capsicum, sliced ½ bunch coriander, chopped 2 handfuls bean sprouts Sauce 3-4 shallots, sliced 2 tbsp finely grated ginger ¼ tsp salt 5 tbsp light-flavoured olive oil 2 tsp gluten-free soy sauce 1 tsp honey METHOD Soak thin rice noodles in hot water for 2 mins or until soft, rinse under cold water and drain. Combine noodles, cucumber, capsicum, coriander and bean sprouts in a large bowl. To make sauce, combine shallots, ginger and salt in a glass or ceramic bowl. Heat up olive oil in saucepan until hot (90°C-100°C),...