Noodle Salad

#loveyourleftovers. Zesty and fresh! This bowl of goodness is packed full of crisp veggies and essential nutrients. Delicious for a nourishing lunch on the go!

Serves 3



Remaining cooked (or 75g dried) mung bean vermicelli (soaked until tender and drained)
2 carrots, julienned or grated
1 Lebanese or ½ telegraph cucumber, cut in half lengthways, seeds removed and julienned or grated
1–2 spring onions, thinly sliced
1–2 stalks celery, thinly sliced
1–2 handful mung bean sprouts
¼ cup chopped coriander


1 Tbsp fish sauce
2 tsp rice wine vinegar
2 tsp soy sauce
1 tsp honey
1 tsp sesame oil
Juice of 1 lime or ½ lemon
Pinch of chilli flakes (optional)

To serve

2x 185g canned tuna in spring water, drained or 400g shredded, cooked chicken


  1. Cook vermicelli (if not already cooked). Bring a full kettle of water to the boil. In a heat-proof bowl, cover vermicelli with boiling water, stir and leave to cook for about 5 minutes, then drain.
  2. Make dressing. In a large bowl, whisk together all dressing ingredients.
  3. Prep & make salad. Add all salad ingredients to bowl with dressing and toss to combine.

Serve salad with your choice of lean protein. Either share immediately, or place into air-tight containers to enjoy for lunches.

Tip, keep salad and dressing separate if not eating immediately.

Nutritional Info 
Energy (kJ): 1126
Energy (Cal): 269
Carbohydrate (g): 27.2
Protein (g): 31.8
Fat (g): 3.5
Saturated Fat (g): 0.8
Sugars (g): 6.3

Nutrition based on tuna option.

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