Aubergine Bun Chay Recipe | Vietnamese Noodle Salad Recipe | Tesco Real Food

Ingredients

• 3½ tbsp agave syrup or clear honey
• 2½ tbsp soy sauce
• 100g frozen soya beans
• 3 tbsp groundnut oil or sunflower oil
• 2 large aubergines (about 240g each), cut into 1 cm slices
• 200g dried rice vermicelli noodles
• 2 carrots, shaved into ribbons
• 1 cucumber, shaved into ribbons
• 120g radishes, finely sliced
• 2 Little Gem lettuces, shredded
• 10g each fresh coriander and mint, leaves picked
• 30g peanuts, toasted and chopped
• 2 limes, juiced
• 1 tbsp rice vinegar
• 2cm piece fresh ginger, peeled and grated
• 1 red chilli, deseeded and finely chopped
• 1 large garlic clove, crushed