Rice Noodle Salad from Ottolenghi Simple | Turntable Kitchen

Ingredients

• 1/4 cup of apple cider vinegar
• 2 1/2 tablespoons of sugar
• 1 small red onion, thinly sliced
• 2 inch piece of ginger, peeled and julienned
• 5 1/2 ounces of rice noodles, broken into 6 inch long pieces
• 3 tablespoons of olive oil
• 1 Granny Smith Apple, cored and julienned
• 1 English cucumber, cut into thin strips
• 1 red chili, seeded and thinly sliced
• 1/2 cup of mint leaves, roughly chopped
• 1/2 cup of cilantro leaves, roughly chopped
• 1 tablespoon of poppy seeds