Asian Rice noodles with Korean Hot Sauce

This rice noodle recipe is a perfect partner for our Korean Hot Sauce, it adds a perfect amount of heat and flavour!

• Gluten-Free
• Prep Time 10 Minutes
• Serves: 2

Broth Ingredients:

• Vermicelli Rice Noodles
• 300ml Chicken stock (Gluten-free)
• ¼ Cup soy sauce (Gluten-free)
• 2 Tbsp Rice Wine Vinegar
• 1 Fresh lime (cut in half)
• 1 Tbsp Honey
• 1 Tbsp Garlic
• 1 tsp Ginger
• 1 Tbsp Sesame oil
• 1-2 Tbsp Korean Hot Sauce
• 2 Spring onions (the white part sliced across)
• 1 Tbsp Fresh coriander stem (cut into 1-inch slices)
• 1 Tsp Chilli flakes (add more if you like heat)
• 1 Tsp salt & pepper
• Pinch of salt

To Serve Ingredients:

• Spring onions (green part chopped)
• 1 Red chilli (sliced)
• A few sesame seeds
• 1 Tbsp crushed cashew nuts
• 2 Tbsp fresh coriander (roughly chopped)
• 1 Tbsp fried shallots
• Korean Hot Sauce

Broth Instructions:

1. Put all broth ingredients into a pan on medium heat, including a lime cut in half.
2. Next, cook until reduced by half and thicken slightly.
3. Remove from heat once done.

Noodles Instructions:

1. Put noodles into a large bowl and pour hot water over them and leave to cook in the hot water for 2 minutes.
2. Drain from hot water and put back in the bowl.
3. Put the noodles into the broth without any heat and mix together.
4. Put the noodles now on a plate ready to serve and add the serving ingredients e.g. coriander.
5. Now enjoy!