Rice Noodle and Vegetable Salad

Ingredients:

- 2 cups dry rice noodles (approx. 150 g)

- 1 stalk carrot, thinly sliced

- 12 stalks green beans, thinly sliced

- 2 tsp light tasting olive oil

- 2 tsp rice vinegar

- 2 tsp sesame oil

- 2 tsp salt

- 2 tbsp green onion, minced

Preparation:

- Boil water in a medium size pot. Add rice noodles and boil on medium heat for 3 minutes, until the noodles soften. Take the noodles out and rinse in cold water. Drain the noodles and set aside.

- In the same pot, boil water again and add carrots and green beans. Boil the vegetables on medium heat for 2 minutes, until the vegetables soften. Take the vegetables out and drain.

- Combine the noodles and vegetables and a large salad bowl. Add olive oil, rice vinegar, sesame oil, salt, and green onion. Mix well.