Name: Zesty Thai Noodle Salad
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 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

Ingredients

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

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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