Leftover BBQ with Rice Noodles

Great post summer BBQ food

Serves 6

600g leftover BBQ meat, shredded*

500g thick rice noodles, cooked and refreshed

4 spring onions, green parts only, finely sliced

½ bunch coriander, roughly chopped

15 mint leaves, roughly chopped

½ cucumber, cut into matchsticks

½ carrot, peeled and cut into matchsticks

½ cup roasted peanuts, roughly chopped

Dressing

4 Tbsp fish sauce

4 Tbsp lime juice

1 Tbsp soy**

1 Tbsp white vinegar

1 lime zested

1cm ginger, finely grated

½ tsp red chilli flakes

4 Tbsp garlic oil

Combine dressing ingredients in a jar and shake well. Combine meat, rice noodles, spring onions, coriander, mint leaves, cucumber, carrot and half the peanuts in a bowl with the dressing. Season to taste.

Serve in bowls with the remaining peanuts on top. Crack fresh black pepper on top.

* In case of no leftover meat, grab a roast chicken from the supermarket or cook up a few chicken thighs with a spice mix of 1 part cumin, 1 part ground coriander, 1 part sweet smoked paprika, salt and pepper

** For full gluten-free, use Tamari or gluten-free soy