Mediterranean Rice Noodle Bowl

• 7 oz Thai rice noodles
• 2 tablespoons Extra virgin olive oil
• ½ lb Fresh green beans, ends snipped off
• 10 Cherry tomatoes, halved
• ¼ Pitted olives
• 8 Fresh basil leaves, torn
• Zest and juice of 1 lemon
• 1 tablespoon Sea salt
• Freshly ground black pepper

Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.

While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby.

Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.

Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

Servings: 2