For a gorgeous couple of days last month (i.e. our whole English summer) this was all I wanted to make and eat. The recipe itself is pretty flexible – thin rice noodles (or bouncy zero-calorie shirataki noodles), ribbons of raw vegetables and a choice of protein – I served it alongside a whole roast chicken for dinner with my NCT friends, topped with a crispy fried egg for a vegetarian friend straight off a long flight, and with help-yourself bowls of chicken, crispy fried tofu and poached prawns for a meal with church friends.
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