Vietnamese Style Noodle Salad

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Contributed by: Amy Barrett

Serves: 2-4 people

A beautiful, fresh flavoured and healthy Vietnamese-style noodle salad that is simple to make. This makes a delicious meal and is great for sharing with others.
More Information >>

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A beautiful, fresh flavoured and healthy Vietnamese-style noodle salad that is simple to make. This makes a delicious meal and is great for sharing with others.
More Information >>

PRODUCT INFORMATION

Ingredients

100g brown rice vermicelli noodles
250g organic tofu
1 tsp organic coconut oil
1/2 organic oven-roasted cashews
1/4 cup organic pepitas
2 tbsp organic black sesame seeds (kalongi)
1 cucumber
1 zucchini
1/2 bunch coriander, picked
1/2 bunch mint, picked
Chives, snipped


DRESSING
1 tsp fresh ginger, finely grated
1/2 tsp organic chilli flakes
1/2 tsp organic sesame oil
1 tbsp organic tamari
Juice of 1 lime
1 kaffir lime leaf, chiffonade

method

  1. Cook vermicelli noodles as per packet instructions. Drain, rinse and let cool.
  2. Using a spiraliser, take the cucumber and spiral into ribbons. Get your zucchini and spiral into noodles. Set aside.
  3. Cut out the tofu into thin rectangles and pan-fry coconut oil. Set aside to cool.
  4. Prepare your dressing by combining the ingredients well in a small jar or bowl.
  5. Arrange the salad on a share platter or toss all salad ingredients together.
  6. Drizzle with dressing and enjoy.
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Low Fat
Low Fat
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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