Crispy Thai Noodle Salad

A Fabled Life
Vegan Lunch/Dinner Asian
  • 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 Free

Ingredients

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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. 1.Cook noodles according to packet instructions.
  2. 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. 3.Pour the dressing into a glass jar with a lid.
  4. 4.Add salad ingredients in layers, starting with the noodles, red pepper, cucumber, carrots, baby corn, snap peas and cherry tomatoes.
  5. 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

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