29 Apr, 2019
Vietnamese-style noodle salad
Our take on a classic.
RecipesEquipment
Food processorIngredients
DRESSING (makes enough for 4 portions):
50ml Tamari soy sauce
15ml lime juice
15ml white wine vinegar
80ml cold-pressed rapeseed oil
10g tahini
60g sultanas
TAMARI SEEDS (makes 500g with plenty leftover):
250g sunflower seeds
250g pumpkin seeds
75ml sesame oil
225ml Tamari soy sauce
80g buckwheat noodles
6ml sesame oil
30g cos lettuce, chopped
130g courgette, spiralised/grated
60g red pepper, diced
50g edamame beans
20g spring onion, finely sliced
Handful cashew nuts
Handful fresh mint
Handful coriander
Method
Serves 2.
- To make your Tamari seeds, preheat the oven to 170 degrees. Combine the Tamari and sesame oil then stir through the seeds. Spread out on a baking tray lined with greaseproof paper and roast for approximately 20 minutes or until golden, giving them a shake halfway through. Leave to cool.
- Bring a pan of water to the boil and cook the buckwheat noodles for 4 minutes or according to packet instructions. Drain then return to the pan and drizzle with sesame oil.
- Meanwhile make your dressing by blitzing all the listed ingredients together in a food processor. You'll have about half leftover which you can store in the fridge and use as a delicious dressing for salads that week.
- To assemble, add half of your ingredients to each bowl in the following order: noodles, then top with the cos lettuce, grated courgette, finely diced red pepper, edamame and sliced spring onion.
- To serve, generously drizzle with 2 tbsp of dressing per portion, and top with coriander, mint leaves, cashew nuts and Tamari seeds.
