Juice of 6 lemons
Fresh basil leaves
Spring onion bulbs
Red capsicum sliced vertically
Yellow capsicum sliced vertically
1 1/2 tablespoon
Roasted white sesame seeds
Heat sufficient water in a deep non-stick pan but do not let it boil. Take the pan off the heat. Heat oil in another non-stick pan. Add carrot, broccoli and 1 tbsp water, mix and saute.
Put the rice noodles in the hot water, cover and let them soak. Add red and yellow capsicums, salt, sugar and butter to the pan and mix well. Add basil leaves and toss.
Drain the noodles and add to the pan and toss. Adjust salt, lemon juice and mix well. Add white sesame seeds and mix. Transfer it into a serving bowl and serve hot.