Fresh Vermicelli Noodle Salad

Serves: 4
Prep Time: 15 minutes
Cooking Time: 5 minutes

INGREDIENTS

• 250g rice vermicelli noodles
• 1 teaspoon olive oil
• 400g firm tofu, sliced into thin strips
• 1 zucchini
• 1 carrot
• 1 red capsicum, sliced thinly
• 2 sticks celery, sliced thinly
• Handful of chives, chopped
• Handful of coriander leaves, chopped
• Handful of mint leaves, chopped
• Small handful of unsalted roasted cashews, chopped

Dressing:

• 2 tablespoons 100% natural peanut butter
• Juice of 1 lime
• 1 tablespoon gluten-free soy sauce (or tamari)
• 1 teaspoon sriracha
• 1 teaspoon finely grated ginger

METHOD

1. Place the noodles into a large bowl. Cover with boiling water and stand for 5 minutes, until softened. Drain into a colander and rinse under cold running water. Drain well and set aside.

2. Heat the olive oil in a non-stick frying pan over medium heat. Add the tofu strips and fry for 5 minutes, turning regularly, until golden. Set aside.

3. Meanwhile, use a vegetable peeler to create long thin ribbons of the zucchini and carrot. Place into a large salad bowl with the capsicum, celery, chives, coriander and mint. Add the noodles and tofu.

4. To make the dressing, combine all the dressing ingredients in a small bowl and stir to combine. Add up to ¼ cup (60 ml) warm water, a little at a time, to help the dressing come together.

5. Pour the dressing over the salad. Use tongs to toss and combine all the ingredients together. Sprinkle the cashews over the top and serve.
   
   

Note: You could also use a julienne peeler or vegetable spiraliser to create thin veggie strips.