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Vietnamese Style Noodle Salad

Vietnamese Style Noodle Salad 1
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.

  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.

SHORT DESCRIPTION

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.

DESCRIPTION

  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.

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

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