Thai Style Noodle Salad

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

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

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.

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