Red rice noodle salad with avocado, broccoli + soy ginger dressing

1 x 226g (8 0z) packet red rice vermicelli noodles (I used this brand), or the equivalent amount of regular rice noodles

1 head broccoli, cut into florets, stalk peeled and sliced into rounds

1 ripe avocado, sliced

handful of coriander (cilantro) leaves and tender stems, roughly chopped

1 tablespoon olive oil

1/2 red onion, finely sliced

Optional extras: toasted cashew nuts or peanuts, grilled tofu etc

soy ginger dressing

2 tablespoons gluten-free soy sauce or tamari (I use this brand)

the juice of 1 lime

1 teaspoon pure maple syrup (or use rice syrup/raw sugar)

1 teaspoon pure toasted sesame oil

1 tablespoon finely grated ginger

1 clove garlic, finely chopped

1 small red chilli (birds eye), finely diced, de-seeded for less heat if desired

salt and ground white pepper, to taste

Bring a large saucepan of salted water to the boil. Cook rice vermicelli for 2 minutes, add broccoli florets and continue to cook for a further 2-3 minutes, until just tender and noodles soft. Drain and rinse under cold water to stop them from cooking any further. Drain well. Transfer noodles and broccoli to a large bowl. Add avocado and coriander.

Heat olive oil in a small frying pan over medium-high heat. Saute sliced onion until very tender and golden. Add to the noodles, along with any excess olive oil.

To make the dressing, combine everything in a small bowl and mix to combine. Pour over noodles and serve.

If you’re thinking of making this ahead of time, leave the dressing off until just before serving or the noodles will suck all the dressing up before you get to eat it. Or, you could double up on the dressing and add some after cooking and a little more before serving to ensure it’s still full of flavour. Add cashews/peanuts and/or grilled tofu if using. Leftovers will keep for 2-3 days in the fridge, but follow my advice about the dressing above.