Family and Kids

  • 100 g (3½ oz) fine rice noodles
  • 125 g (4 oz) green beans, halved
  • finely grated rind and juice of 2 limes
  • 1 Thai chilli, deseeded and finely chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
  • 2 teaspoons caster sugar
  • small handful of fresh coriander leaves, chopped
  • 50 g (2 oz) dried pineapple pieces, chopped

Place the noodles in a bowl, cover with plenty of boiling water and leave for 4 minutes until soft.

Meanwhile, cook the beans in boiling water for about 3 minutes until tender. Drain.

Mix together the lime rind and juice, chilli, ginger, caster sugar and coriander in a small bowl.

Drain the noodles and place in a large serving bowl. Add the cooked beans, pineapple and dressing and toss together lightly before serving.

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