Crispy Thai Noodle Salad
- Prep: 25 Mins / Cook: 25 Mins
- Serves 2
- easy
Be the envy of your work colleagues with this gorgeous make-ahead vegan noodle salad! Crispy thai noodles combine with a nutritious vegetable salad including snap peas, cucumber, corn and cherry tomatoes. Topped with a scrumptious and spicy chili and mustard dressing - it's a fantastic lunchtime option for your meal planner!
Gluten Free Dairy FreeIngredients
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- Rice Noodles Rice Noodles 90g 1/2 cup
- Ginger Root Ginger Root 1cm coin 1cm coin
- Garlic Garlic 1 clove 1 clove
- Olive Oil Olive Oil 75ml 1/4 cup
- White Wine Vinegar White Wine Vinegar 2 tbsp 2 tbsp
- Dijon Mustard Dijon Mustard 1 tbsp 1 tbsp
- Lemon Juice Lemon Juice 1 tbsp 1 tbsp
- Soy Sauce Soy Sauce 1 tsp 1 tsp
- Red Chili Flakes Crushed Chillies pinch pinch
- Red Chilies Red Chillies 1/2 1/2
- Israeli Cucumber Israeli Cucumber 1 1
- Carrot Carrot 1 1
- Baby Corn Baby Corn 40g 1/4 cup
- Sugar Snap Peas Sugar Snap Peas 40g 1/2 cup
- Cherry Tomatoes Cherry Tomatoes 6 6
Instructions
- 1.Cook noodles according to packet instructions.
- 2.Combine ginger, garlic clove, white wine vinegar, Dijon mustard, lemon juice, soy sauce, olive oil and chilli flakes in a blender and process until smooth.
- 3.Pour the dressing into a glass jar with a lid.
- 4.Add salad ingredients in layers, starting with the noodles, red pepper, cucumber, carrots, baby corn, snap peas and cherry tomatoes.
- 5.Shake jar and enjoy immediately, or refrigerate for up to three days.
Nutritional Information
- Calories:
400 - Fat:
28g - Sodium:
144mg - Carbs:
22g - Sugar:
13g - Protein:
9g