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29 Apr, 2019

Vietnamese-style noodle salad

Our take on a classic.



Food processor


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


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.