GF Vermicelli Noodle Salad

I paired my noodle salad with these marinated chicken skewers and it feed 5 adults for dinner and we had 1 meal left over for lunch. You could also pair this dish with marinated tofu, if you would like to keep it vegetarian.

Time: 30 minutes | Serves: 6 adults

INGREDIENTS

  • 2 large carrots
  • 1 capsicum
  • 1 iceberg lettuce
  • 100g mung beans
  • 1 large red onion
  • ½ a cucumber
  • A handful of mint
  • GF Lee Kum Kee Soy Sauce*
  • Not so Sweet Chilli Sauce (Barkers)*

* if using alternative brands, please check ingredients if you want this dish to remain Gluten Free

METHOD

  1. Thinly slice all vegetables.
  2. Boil water. Place noodles into a heat proof bowl and completely cover in boiling water.
  3. Place vegetables in a bowl with a handful of diced mint.
  4. Drain noodles and let cool for 5 minutes.
  5. Add noodles to bowl and mix.
  6. Dish each plate and add desired amount of soy sauce and sweet chilli sauce per plate.

Optional: You could also add sesame seeds on top, as an additional taste and texture!

One reply to “GF Vermicelli Noodle Salad

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