Thai Noodle Salad — Body Fusion Best Dietitian Sydney

INGREDIENTS 

·      200g Umami Edamame beans, peeled, frozen 

·      200g Pandaroo Brown Rice Vermicelli 

·      ¼ red cabbage, thinly sliced 

·      100g snow peas, cut into 2 cm pieces

·      1 small red capsicum, thinly sliced 

·      2 medium carrots, grated 

·      1 spring onion, chopped 

·      Bunch of parsley, chopped finely 

·      Bunch of mint, chopped finely 

·      250g bag bean sprouts 

·      ¼ cup roasted cashews 

Select one serve of the below protein source: 

·      Poached or Grilled or BBQ Chicken 

·      Macro Honey Soy Tofu 

·      Beef Sirloin Steak Fillets 

Dressing: 

·      4 tablespoons extra virgin olive oil

·      2 tablespoons honey 

·      3 limes, juiced 

·      3 tablespoons fish sauce 

METHOD

1.     Boil a pot of water. Once the water comes to a boil, pour some into a bowl to defrost the edamame beans and place the vermicelli noodles into the rest of the pot of boiling water to cook as per the packet instructions (~5-7 minutes)  

2.     Whilst noodles are cooking, chop all the vegetables and adding them into a large salad bowl 

3.     Once completed, depending on your choice of protein, prepare it to add to the salad, approximately 100g of meat is a healthy serve or 170g tofu per person

4.     Make the dressing as per the ingredients 

5.     Once everything is prepared, add the edamame beans, noodles and roasted cashews into the bowl with the vegetables 

6.     Toss through the dressing and add your choice of protein source on top 

7.     Enjoy 🙂

Tatiana