Serves 6


600g mixed sprouted beans and pulses (such as sprouted red lentil, mung, chickpea, aduki)
6 spring onions, shredded
2 large tomatoes, seeded and roughly chopped
1/2 cucumber, deseeded and diced
6 tablespoons fresh coriander
4 tablespoons fresh chopped mint
200g firm tofu, diced
50g vermicelli thread noodles
6 tablespoons rice vinegar
3 teaspoons caster sugar
3 teaspoons sesame oil
1 teaspoon chilli oil
Sea salt and ground black pepper

Pour boiling water over the thread noodles in a bowl and leave to soak for 3 or 4 minutes. Drain and run under cold water and drain again. Cut the noodles in to 2″ lengths and put in to a bowl. Put 500ml of water in to a wok or saucepan and bring to the boil. Add the beans and pulses and blanch for one minute, then drain. Add to the noodle bowl with the spring onions, tofu, tomato, cucumber and herbs. Make the dressing by combining the rice vinegar, sugar, sesame and chilli oils. Add to the noodle mixture and toss.