• 200g lentils Lentils, green, boiled
• 130g rice noodles Rice Noodles, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g bean sprouts Bean Sprouts
• 25g sweet chilli sauce Sweet Chilli Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the tenderstem and beansprouts, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.

4. 4

   Combine the sweet chilli sauce, lime and soy, and toss through the protein and veg in the final minute of cooking.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and green lentil, spooning over any remaining sauce. Finish with the spring onions.

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