½ onion, sliced
1 red pepper, sliced
2 carrots, shredded
2 tbsp rice wine vinegar
2 tbsp rice wine
1 tbsp sugar
1 tsp salt
300g/10 ½ oz rice noodles
1 tbsp sesame oil (optional)
1 tbsp light soy sauce
Small bunch of coriander (cilantro, chopped)
1.Place the onion, pepper and carrots into a bowl.
2.Whisk together the vinegar, rice wine, sugar and salt. Pour over the vegetables and add enough water to just cover. Cover the bowl and set aside for 30 minutes.
3.Cook the noodles in boiling water as per the packet instructions. Drain well before tossing through the sesame oil, soy and most of the coriander.
4,Remove the vegetables from the liquid and shake off any excess. Serve the noodles with the pickled vegetables. If there’s any more coriander can be used to garnish.