Celery Noodle Bowl

_INGREDIENTS

• 150g rice noodles
• 1/2 head broccoli
• 2 sticks celery
• 1 apple
• ½ cucumber
• 50g roasted peanuts

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SUBSTITUTE VEG: Capsicums, Cauliflower, Beans, Carrots, Cabbage, Radish, Zucchini, Spinach, Pears

_INSTRUCTIONS

1. Boil the noodles according to the instructions on the packet. Once cooked, remove from heat and drain out the hot water. Rinse well with cold water to remove the starch, preventing the noodles from sticking together.
   
2. Place the peanuts on a baking tray and cook for 8 minutes at 160 degrees Celsius until golden brown.
   
3. To make the dressing, combine all the ingredients listed above in a jar and shake well.
   
4. Chop the celery, broccoli, cucumber, and apple.
   
5. Place the rice noodles into the bowl and pour over half of the dressing. Make sure to shake the dressing before pouring. Use a pair of tongs or a spoon to coat the noodles in the dressing.
   
6. Add the chopped celery, broccoli, cucumber, apple, and peanuts to the bowl. Pour in the extra dressing and mix well to combine. Season with freshly cracked black pepper.

_{STORING LEFTOVERS}

• Try to remember to store the dressing separately from the noodles.
• Store in an airtight container in the fridge for up to 3 days.
• Add a small amount of water to the dressing when eating your leftovers.