Zesty Thai noodle salad
Recipe courtesy of Lyndi Cohen, APD
1/2 cup edamame beans (fresh or frozen)
1 packet of vermicelli rice noodles
1 Coleslaw mix from supermarket, leave out the dressing.
1 packet mixed leaves
1 cup snow peas, sliced on an angle
1 red capsicum, sliced
2 spring onion stems, chopped
1 avocado, sliced
1 large handful coriander, chopped with stalks
1 large handful of mint, removed from stem
½ cup of bean shoots
2tbsp soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp sweet chilli sauce
1 tbsp coconut sugar (or regular sugar)
juice of 1/2 lemon
1/4 cup extra virgin olive oil
1/2 tsp fish sauce
Nutrition Information (per serve)
|Energy||1174 kJ (281 calories)|
- In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
- In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander and snow peas and toss ingredients.
- Mix salad ingredients in a jar and pour over salad. Toss well.
- Finish by laying bean shoots on top of salad. Serve with dressing.
This recipe featured in the APD Cookbook, created in collaboration with Nutrition Australia ACT.
Download the full APD Cookbook by visiting the Australia’s Healthy Weight Week website.
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