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Zesty Thai Noodle Salad

  • Total Time: 10 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
  2. In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander, and snow peas and toss ingredients.
  3. 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

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