Rice Noodle Salad with Chilli Coconut and Pecan

June 28, 2016

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Inspired by the fresh and vibrant cuisine of Asia, this salad is packed full of delicious crunchy vegetables, fresh herbs, and, best of all, noodles! A perfect dish for any gathering, work lunch, party or weeknight dinner, the Asian inspired ingredients of this salad are perfectly complemented by KOJA Chilli Coconut and Pecan Salad Topper.

Give this delicious rice noodle salad a try today! 

Ingredients: (serves 2)

  • 125gm (uncooked) vermicelli rice noodles
  • ½  Chinese cabbage (wombok), thinly sliced
  • 3 shallots (spring onions), thinly sliced
  • Generous handful fresh coriander leaves
  • Generous handful fresh mint leaves
  • 2 tbsp tamari
  • ½ red chilli, crushed
  • KOJA Chilli Coconut and Pecan Salad Topper

Sauce

  • 2 tbsp tamari
  • 1 lime, juiced

Optional add-ins;

  • Poached Chicken
  • Marinated tempeh
  • Edamame beans

Method: 

  1. Cook the rice noodles as per packet instructions.
  2. While the noodles are cooking, take a large mixing bowl and place the chopped wombok, shallots, coriander and mint in the bowl. When the noodles are cooked, drain them and add to the bowl with the veggies. Mix everything throw well with some tongs.
  3. In a small bowl, mix the tamari with the crushed chill.
  4. To serve, plate up the salad, pour some of the tamari/chilli dressing over the top and sprinkle on a generous handful of KOJA Chilli Coconut and Pecan Salad Topper, along with any add-ins you choose to use!

 

Happy cooking! Don't forget to share your creations and tips for this recipe on Instagram@kojahealth or Facebook

Need to top up on KOJA Chilli, Coconut & Pecan? Check it out here



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