Vietnamese Style Noodle Salad
Contributed by
Amy Barrett
Serves
2-4 people
Method
- Cook vermicelli noodles as per packet instructions. Drain, rinse and let cool.
- Using a spiraliser, take the cucumber and spiral into ribbons. Get your zucchini and spiral into noodles. Set aside.
- Cut out the tofu into thin rectangles and pan-fry coconut oil. Set aside to cool.
- Prepare your dressing by combining the ingredients well in a small jar or bowl.
- Arrange the salad on a share platter or toss all salad ingredients together.
- Drizzle with dressing and enjoy.
