Bring a pan of water to the boil, add the brown rice noodles, cook according to the packet instructions until just tender/al dente.

In a separate pan, add the avocado oil and the garlic, cook on a low heat for two minutes.

Add the chopped, fresh tomatoes and cook for six minutes, until the tomatoes are soft.

Add the fresh spinach and stir until wilted.

Drain the noodles, add them to the pan, toss everything together and serve straight away.