Vermicelli Noodle Salad
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 35 minutes
Utensils
- Small Frying Pan
- Heat Proof Bowl
- Mixing Bowl x 2
Ingredients we send
- Carrot
- Lebanese Cucumber
- Red Capsicum
- Lemon
- Raw Cashew Nuts
- Sesame Seeds
- Vermicelli Noodles
- White Rice Vinegar
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Tbsp Of Soy Sauce For Couple Size / 2 Tbsp of For Family Size
NUTRITION PER 1 SERVING
Calories 1250kj , Fat 10.6g, Proteins 6.1g, Carbs 38.8g.
ALLERGY INFO
Gluten Free | Contains Sesames |
Method
- Cut carrot, red capsicum & cucumber length ways. Heat oil in a pan, add carrot and capsicum to soften for 3-4 minutes.
- In a mixing bowl add 1 tbsp of soy sauce, rice vinegar and sesame seeds, mix well.
- Place vermicelli noodles into a heat proof bowl, cover in boiling water and cook for 2-3 minutes.
- In a large mixing bowl, place noodles, carrots, capsicum and cucumber, pour the dressing on top & mix well.
- Get a frying pan and toast cashews for 3-4 minutes until golden.
- To serve, divid dish evenly. Enjoy.
