Vermicelli Lunch Salad

#loveyourleftovers, top this delicious fragrant salad with your favourite protein!


1/3 cup frozen peas
1 handful leftover, cooked and drained vermicelli
2/3 cup Japanese slaw
2–3 teaspoons cashew nuts or peanuts
1 tablespoon lemon or lime juice
½ teaspoon sesame oil
¼–½ red chilli, finely chopped or a pinch of chilli flakes (optional, depending on heat preference)

Vietnamese Dressing
1 teaspoon water
2 teaspoons soy sauce
¼ teaspoon runny honey

To serve (optional)
90g can tuna in spring water or 90g shredded, poached chicken breast or 2 boiled eggs

Bring a small pot of salted water to the boil.


1. Place peas into pot of boiling water and cook 1. Place peas into pot of boiling water and cook for 1–2 minutes, until bright green and tender. Drain well.

2. While peas cook, mix all Vietnamese dressing ingredients together in a medium bowl.

3. Add vermicelli, slaw, drained peas and nuts to bowl with dressing and toss to combine.

To serve, place onto a plate or into a bowl and top with your choice of lean protein.

Nutritional Info 
Energy (kJ): 1504
Energy (Cal): 360
Carbohydrate (g): 35.9
Protein (g): 19.4
Fat (g): 14.5
Saturated Fat (g): 3.3
Sugars (g): 7.4

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