Easy Thai noodle salad

Cooking Vegetarian Easy Thai noodle salad

Youll only need 15 minutes to make this vegetarian Thai noodle salad.

Lables: Lower gi Vegetarian Gluten free Soy free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until tender. Drain. Return to bowl. Roughly chop noodles with scissors.
  2. Add lime juice and 1/2 the dip to the noodles. Lightly toss to coat. Add cucumber, tomato, mint and coriander. Gently toss to combine. Transfer mixture to a serving platter. Dollop with remaining dip and sprinkle with shallots. Serve with lime wedges and extra mint leaves.

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100g dried vermicelli noodles
2 tbsp lime juice
150g tub chunky exotic Thai dip
1 Lebanese cucumber, halved lengthways, sliced diagonally
200g cherry tomatoes
1/4 cup fresh mint leaves, plus extra to serve
1/4 cup fresh coriander leaves
2 tbsp fried shallots
Lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Vegetarian
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