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Annalise Braakensiek Asian Vermicelli Noodle Salad Healthy Recipe

annalise braakensiek asian vermicelli noodle-salad

I love this dish…its one of my favourite spring time 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. Its light, fragrant yet filling, and as with everything I cook, very healthy and nutritious. Its 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 and it and eat it cold for up to 2 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!” Annalise xxx

Serves 4


  • 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
For dressing:
  • 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.

Enjoy! xxx

* Recipe Notes:

Noodles: If you’re watching your weight, kelp noodles are fab a low-carb option that work really well.
Sesame oil: My favourite brand is the Santos Organics Australian certified organic Toasted Sesame Oil, which has a fantastically deep aroma and flavour.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! X

Written by Annalise Braakensiek

Best known for her work as a model, actress and television personality, Annalise Braakensiek is one of Australia’s most popular and multi-faceted celebrities.

An internationally recognised covergirl and Logie Award nominee, Sydney-based Annalise is also a keen designer, vegetarian chef and entrepreneur, whose passion for healthy living, the environment and animal rights shines through in all she does.

Scouted by a photographer on Bondi Beach at 16 years of age, Annalise has since been model and muse for some of the biggest and best-known designers, photographers and brands.

Her big break was the coveted Inside Sport Model of the Year in 1994, after which she went on to grace the magazine’s cover a record six times. Annalise’s beach-blonde looks and killer curves have also landed her on the cover of Cosmopolitan (US), Loaded (UK) and Maxim (Italy) to name a few.

She’s starred in numerous advertising campaigns for Guinness, Nivea, La Perla, Lee, Levi’s, Toyota, and more, and has featured on no less than 21 different “Sexiest Woman Alive” lists.

Modeling led to television work, with Annalise’s relaxed charisma and impeccable comedic timing winning her roles on some of Australia’s highest-rating TV shows, including Channel Seven’s Home and Away, the 20 to 1 series on the Nine Network, and Sleuth 101, a comedy from the producers of Spicks and Specks (ABC).

Her acclaimed role as “Claudia McPherson” on cult SBS comedy Pizza garnered Annalise a Logie Award nomination for Outstanding New Talent in a comedy. She helped develop her character, co-writing dialogue and contributing to storyline development. The show itself went on to be nominated for four Logie awards.

Annalise has appeared as a presenter on German MTV and Pro Sieben (she is fluent in both German and English, and can speak Dutch, Italian, Spanish and Japanese), and was co-host of UK television game show Play Your Cards Right.

Driven and optimistic, Annalise is also a creative and talented businesswoman with a commitment to designing

beautiful products that reflect her dedication to agreen lifestyle.

In August 2009, she launched her first collection of eco-friendly underwear for fuller-figured women. “Annalise” was exclusive to Bras N Things, and she designed each piece in the range with an emphasis not only on fashion, but on organic and recycled materials. Following its sell-out success, she extended the range to include sleepwear in November 2011. She then moved on to design her signature “Annalise” lingerie and sleepwear collections, which were exclusive to Big W.

In January 2016, Annalise became the Australian ambassador for Flamingo Sunglasses, a Spanish eyewear label. She is set to design her own collection of sunglasses with the brand which will be available internationally, launching in October 2016.

Annalise’s credentials as a designer also include a double major in jewellery and sculpture from the University of NSW College of Fine Arts. Annalise launched her signature jewellery collection “Annalise” in 2011, which is now available online at

In November 2008, Annalise launched Love Lunch as a catering food service. A passionate vegetarian cook, Annalise’s recipes draw on her extensive travels through Asia, Europe and the Middle East, as well as her childhood growing up on a biodynamic farm. Each week, she lovingly plans and prepares her menus, with an emphasis on organic, seasonal produce and delicious dairy- and gluten-free foods. Love Lunch continues as an online platform for Annalise’s healthy recipes on the website, Facebook page and Instagram.

Outside media and business commitments, Annalise willingly lends her time and energy to a number of cancer charities. Having lost her father to the disease, she works closely with the Starlight Foundation, Cancer Council and Olivia Newton-John Cancer Centre to raise vital money and awareness.

She’s also a tireless advocate for animal rights and has lent her name to campaigns for People for the Ethical Treatment of Animals (PETA), the Human Society International (HSI), and the RSPCA.

Annalise is a prominent figure on social media, where she can be found on Facebook and Instagram sharing her ventures with her extensive international audience.

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