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Zesty Thai Noodle Salad
- Total Time: 10 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
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- 1/2 cup edamame beans*, shelled, frozen
- 1 packet of vermicelli rice noodles
- 1 coleslaw mix from the supermarket, leave out the dressing.
- 8 cup mixed leaves
- 1 cup snow peas, sliced on an angle
- 1 red capsicum, sliced
- 2 spring onion stems, chopped
- 2 avocados, sliced
- 1 handful coriander, chopped with stalks
- 1 handful of mint, removed from stem
- 1 cup bean shoots
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp rice wine vinegar
- 2 tbsp sweet chilli sauce
- 2 tbsp coconut, raw or brown sugar
Instructions
- In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
- In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander, and snow peas and toss ingredients.
- Mix salad ingredients in a jar and pour over salad. Toss well. Finish by laying bean shoots on top of salad. Add toasted nuts or seeds (optional)
- Prep Time: 10 mins
