Asian noodle salad


Asian noodle salad

This salad is quick, super easy and hits the spot when it comes to taste! Vegan friendly & gluten free it’s a quick go to for a summer BBQ, picnic or dinner party! It will hold in the fridge for up to 3 days without spoiling so pop it in a lunchbox if you can’t get through it and save for the next day :). This feeds approximately 6 hungry people but I reckon you can stretch it to 8-10 for a dinner party.

I just had some leftovers  tossed through a hot wok and cracked an egg into it.. it was gooood!!

1. Soak the rice noodles in a pot of boiling water until soft- you do not need to leave over heat just boiling water will be fine.

2. While your noodles soak finely shred all your veggies.

3. Make your dressing by combining all ingredients into a jar and shake well.

4. Drain your noodles once soft and run through cold water.

5. Strain off your water, toss through your veggies and dressing.

6. When your about to serve add on your crushed cashews, some fresh coriander and mint et.. voila!

8. Enjoy xxx
* 200 g vermicelli noodles
* 1 carrot, finely sliced or spiralized
* 1 zucchini, finely sliced or spiralized
* 2 spring onion, finely sliced
* 1/2 red capsicum finely sliced
* 4 leaves of red cabbage, finely sliced
* A few mint leaves, to serve
* A few coriander leaves, to serve
* A handful of crushed cashew nuts
* Dressing;
* 1/4 cup sesame oil
* 1/4 cup tamarind or soy sauce
* 2 tbsp rice wine vinegar
* 1/2 red chilli, finely sliced (more if you like a spicy kick)
* zest & juice of 1 lime
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