Thai Noodle Salad with Coconut Dressing

#loveyourleftovers. The perfect work lunch, this salad keeps well and can be made in bulk. Just make sure to leave the dressing on the side until you go to serve.

Serves 2


Noodle Salad

1 cup frozen peas

3/4 pack leftover, cooked (or 75g uncooked) mung bean vermicelli

1/2 capsicum, thinly sliced

1/4 red onion, thinly sliced

2 cups slaw or thinly sliced cabbage

2 Tbsp coriander, chopped

2 Tbsp chopped, roasted peanuts


80mL lite coconut milk

Juice of 1/2 lime

2 tsp fish sauce

1 tsp soy sauce

1/2 tsp honey

Pinch of chilli flakes (optional)


1. Cook peas. Bring a small pot of water to the boil. Add peas and cook for about 1 minute then drain. Rinse under cold water and drain well.

2. Cook vermicelli (if not already cooked). Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Rinse under cold water and drain well.

3. Make dressing. Combine all dressing ingredients in a large bowl. Season.

4. Prep salad veggies. Add to bowl with dressing, along with drained vermicelli and peas. Toss to combine and season.

Serve salad as is, or topped with your choice of lean protein e.g. pan-fried tofu, chicken or prawns, or tuna or poached chicken.

Nutritional Info (per serve)
Energy (kJ): 1293
Energy (Cal): 309
Carbohydrate (g): 44.5
Protein (g): 9.8
Fat (g): 8.9
Saturated Fat (g): 4.0
Sugars (g): 9.5

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