Speedy Asian Veggie Vermicelli Noodle Bowl

Place the vermicelli noodles (use suggested amount) in a large bowl and pour over enough boiling water to completely cover the noodles. Note: Be sure to use the correct amount of noodles so your meal is perfectly balanced, just the way we planned it! Soak for 5-6 minutes, or until softened. Drain well, refresh under cold water and return to the bowl. TIP: Drizzle with a little olive oil to prevent the noodles from sticking

While the noodles are soaking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 of the brown sugar, the Chinese five spice and 2/3 of the soy sauce and heat until the mixture is bubbling. Add the roasted almonds, roasted cashews and roasted peanuts, stir to coat, and cook for 1-2 minutes, or until slightly sticky. Remove from the pan and set aside on a sheet of baking paper to cool.

While the nuts are cooling, cut the lime in half and juice until you have 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lime juice, rice wine vinegar, remaining soy sauce and remaining brown sugar. Set aside.

Add the carrot, spring onion, cucumber, mint (reserve some for garnish) and shredded red cabbage to the bowl with the noodles. Pour over the soy-lime dressing and toss to combine. TIP: Toss the salad just prior to serving to prevent soggy veggies.