Vietnamese-style noodle salad
29th Apr, 2019


  • 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

Equipment required:

  • Food processor

Serves 2.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, generously drizzle with 2 tbsp of dressing per portion, and top with coriander, mint leaves, cashew nuts and Tamari seeds.

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