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Put your rice noodles in a large bowl. Bring a kettle filled with plenty of water to a boil, then pour the boiling water over the rice noodles. Soak for 8-10 minutes then drain, put the noodles back into a bowl and fill with cool water. Leave the noodles to soak in the cool water and set aside.
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Get a large pot or pan over medium heat, then add your pine nuts. Lightly toast the nuts until they have some colour, and keep an eye on them making sure that you don't burn them. Transfer to a bowl and set aside.
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Keep the pot over the heat then add about 1 tablespoon of oil vegetable oil. Add your onions and fry for about 10 minutes stirring occasionally until slightly browned. Next, add your balsamic vinegar, sugar, ginger powder and garlic powder then mix through. Add your carrots and snow peas and cook for a further 30 seconds, then turn the heat down low.
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Add your rice noodles and stir through until well combined. Turn the heat off and add your soy sauce, ¾ of your chopped mint and your honey.
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Have a sheet of kitchen paper ready. Add enough oil in a small pan or pot for shallow frying. Place the pan over medium-high heat and wait for the oil to get nice and hot. You can test the oil by adding a little slice of shallot, if it floats and bubbles your oil is ready. If not keep heating the oil up. Add the shallots and fry for 2-3 minutes until browned. Use a slotted spoon to transfer the shallots into kitchen paper to drain.
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Serve your rice noodles in a bowl or on a plate, then top with your fried shallots, your toasted pine nuts and your mint.