Vietnamese Noodle Salad
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Using unique black noodles and filled with yummy plants, this is an EPIC dish.
Serves: 6 - 8
Ingredients
(use organic ingredients where possible)
FOR THE DRESSING
- 3 shallots, finely chopped
- 3 green chilies, finely chopped
- 1/2 tbsp sesame seed oil
- 1-2 tbsp tamari
- 1 tbsp maple syrup
- Salt, to taste
- Black pepper, to taste
FOR THE SALAD
- 1 packet black rice noodles
- ½ carrot, sliced julienne
- ¼ red capsicum, sliced julienne
- ¼ cup coriander, roughly chopped
- ¼ purple cabbage, roughly chopped
- ¼ cup purple basil leaves
- ¼ cup mint leaves
- ¼ lettuce, thinly sliced
- ¼ zucchini, shaved
- 1 - 2 cups sprouts of choice
- 1 cup fresh basil leaves
- Salt, to taste
- Black Pepper, to taste
Directions
- To prepare the dressing, whisk together the ingredients, season and set aside.
- To prepare the salad, cook the noodles by following the packet instructions.
- When done, transfer to a bowl and keep in the fridge until cooled down.
- Drizzle with 1 teaspoon of the dressing, add the salad ingredients and toss to combine.
Audio Languages:
English
Subtitles:
English
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