Vermicelli Salad With Creamy Peanut Dressing

This work day favourite is perfect for meal prep. Layer the ingredients in a salad jar with the dressing on the bottom and all you have to do is give it a good shake when it’s time to eat!

Serves 4



1 carrot, grated (or julienne with a mandolin)

1 spring onions, thinly sliced

2 cups cabbage, shredded

½–1 red capsicum, thinly sliced


100g mung bean vermicelli


1 clove garlic, minced

1 sachet peanut butter (Pics, 30g)

3 tablespoons hot water

Pinch of chilli flakes (optional)

3 tablespoons soy sauce

1 tablespoons vinegar

1–2 teaspoons fish sauce


400g cooked chicken, shredded or sliced (or 120g tofu, 90g canned tuna, 2 eggs etc.)

To serve

2–3 tablespoons mint leaves

1 spring onion

1 Tbsp black and white sesame seeds (optional)

Prep slaw & toss in a large bowl and set aside.

2. Cook vermicelli. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to soak for 4–5 minutes until tender. Drain, refresh under cold water, drain well and snip in a few places.

3. Prep peanut dressing. Add garlic, peanut butter and hot water to a medium bowl and whisk to combine. Add remaining dressing ingredients and mix well.

4. Prep protein & set aside. Roughly chop mint and finely slice spring onion.

5. To serve, put noodles in jars and top with slaw and your choice of protein. (100g chicken, 120g tofu, 90g canned tuna, 2 eggs etc.). Evenly drizzle over dressing and sprinkle with mint, spring onion and sesame seeds.

Nutritional Info
Energy (kJ): 1424
Energy (Cal): 341
Carbohydrate (g): 26.0
Protein (g): 36.6
Fat (g): 9.6
Saturated Fat (g): 2.3
Sugars (g): 4.6

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