90 g vermicelli rice noodles |
1 1/8 cups light coconut cream |
70 g rice flour (use a fine rice flour or fine brown rice flour) |
4 green onions, finely sliced |
150 g lightly roasted macadamia nuts, roughly chopped |
2 tablespoons coriander, chopped (cilantro) |
2 egg whites |
salt |
ground black pepper |
2 red capsicums, roasted and skinned (red sweet bell peppers) |
2 tablespoons macadamia nut oil or 2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 teaspoon soy sauce (use salt reduced if preferred) or 1 teaspoon gluten-free soy sauce (use salt reduced if preferred) |
1 tablespoon brown sugar |
1/3 cup coriander leaves (cilantro) |
3/4 cup black olives |
