With another hot burst of weather on Sunday we turned to a fresh asian inspired salad for dinner. Full disclosure: this is not my own creation...I got the basic idea from the back of a pack of vermicilli rice noodles and have just done some Carla tweaks...actually the cashew nuts were hubby's idea - he's quite creative sometimes!
Here's the recipe for Vietnamese Rice Noodle Salad
It works well for both dinner and lunch and I even think kiddies would like it - just don't use chilli if they're not used to it.
A few tips for minimise rice noodles sticking:
stir frequently while cooking
once cooked pour into a sieve and rinse with cold water until noodles are cool
just before adding to salad give them another quick rinse with cold water
To keep the salad vegan use tofu or beans for protein and use soy sauce instead of fish sauce.
To keep the salad gluten free, ensure the fish/soy sauce is gluten free as many contain wheat - it will be clearly stated on the ingredients list. Even Tamari is not always gluten free these days.
I love the fresh flavours of herbs in the salad and I hope you do too!
Happy salad munching!