I love this dish…it’s one of my all time favourite salads.

I learnt this recipe whilst travelling in Thailand when I was 20, but gave it the Love Lunch twist. My version has all the taste and no guilt… No sugar, MSG, GMO’s or gluten, and way more green veggies.

It’s light, fragrant yet filling, and as with everything I cook, very healthy and nutritious. It’s ideal served at room temperature just after making it, and due to being vegan it can withstand being left out at parties and picnics without worrying about it going off.

You can also refrigerate it and eat it cold for up to two days (however I’d recommend keeping the dressing separate if you intend to eat it a day or two later, as noodles go soggier with each day if dressed unless you’re using the kelp noodles, they are more durable than rice or bean vermicelli ) I’ve recently started to make it with carb free kelp noodles, and I’m seriously crushing on it big time!

So much so, I felt compelled to share with you all.

I hope you enjoy it as much as me, my friends and family do. With love and health, happy cooking!

Asian Vermicelli Noodle Salad Recipe

Serves 4

Ingredients:

• 1 large packet bean vermicelli noodles*
• 1 bunch gailan
• 1 bunch choy sum
• 1 bunch bok choy
• 1 bag bean sprouts
• 6 Asian baby corn, sliced in half lengthways
• 1 carrot, julienned
• 140g water chestnuts, washed and drained well and finely sliced
• 1/2 cup coriander, plucked
• 1 large red chilli de-seeded, julienned
• 3 Tbsp black plum vinegar
• Home-made satay sauce (or Jimmy Satay Sauce for easy version) to marinate tofu
• 1/2 tsp white pepper
• Sprinkle fried shallots, to serve

• 1 Tbsp sesame oil*
• 1 Tbsp mirin
• 1 Tbsp rice wine vinegar
• 1/2 tsp fresh ginger, minced
• 2 cloves garlic, minced
• Splash of tamari, to taste

To serve:

• Sprinkle of fried shallots
• Lime cheeks
• Sprinkle of coriander leaves

How to:

Blanch noodles til al dente, drain in cold water and set aside. Be sure they are drained very well. Crush ginger, garlic and add sesame oil, white pepper, mirin, rice wine vinegar and tamari into a medium sized serving/mixing bowl and stir well.

Add water chestnuts, stir well and set aside. Add steamed Asian greens, Asian corn, carrot, fresh chilli, coriander, marinated tofu and stir well being mindful not to break the veggies and tofu when stirring. Add noodles in and mix evenly just before serving.

To serve:

Mix ingredients together, plate up with fresh coriander sprigs, a few lime cheeks, a sprinkle of fried shallots and lots of love.

* Recipe Notes:

For more delicious recipes, try Annalise’s low fat spanakopita recipe, here.

The Carousel would like to thank Annalise Braakensiek for her delicious recipe.