Thai Style Noodle Salad
Servings 3-4 servings
Ingredients
Main Dish: 1 tsp olive oil 1 each medium onion finely sliced 2 each Garlic cloves finely diced 250-300g/8.4-10.5 oz smoked tofu or steamed chicken or lean mince 1 each medium cucumber or zucchini grated 250g/8.4 oz cooked angel hair pasta 1 each large carrot grated 1/2 each red capsicum finely chopped 2 each medium mushrooms cut in half and finely sliced 2 each shallot stalks finely sliced 1 each green chili thinly sliced 2 tbsp/40ml Coriander Leaves finely diced 2 tbsp/40ml Mint Leaves finely diced 3 tbsp/30g/1 oz peanuts Dressing: 5 tbsp/100ml/3.5 oz lemon or lime juice 1-2 tsp fresh ginger finely minced 1 tsp chili flavored olive oil 2 tbsp/40ml/1.4 oz Soy Sauce 1 tbsp/9g/0.3 oz Natvia Icing mix
Method
- Heat 1 teaspoon of oil in a medium non-stick pan on medium heat, then add the onion and garlic and toast until just colouring. Add the tofu or meat (if not cooked e.g. mince) and toast for 2-3 minutes. Add the zucchini if using and toast for a further 2-3 minutes or until meat is cooked through (if using). Remove from heat and allow to cool slightly.
- Combine all the dressing ingredients in a little bowl.
- In a large serving bowl combine all remaining ingredients and then add the cooled (or still warm) onion and tofu/chicken mix. Pour on the dressing and combine well.
- Serve immediately as a main or entrée.
