Vietnamese Salad Bowls
Super simple vegan Vietnamese noodle salad. Perfect for a quick mid week meal as we head towards summer and the days start warming up!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pureharvest.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Spatula
- Peeler
- Paper towel
Ingredients
- 1 block firm tofu, cut into cubes / slices
- 1 tbsp vegetable oil
- 2 tsp Pureharvest Organic Tamari
- 1 Tbsp Pureharvest Organic Rice Syrup
- 1/4 cup rice vinegar
- 3 tbsp lime juice
- 2 tbsp coconut aminos (or fish sauce of not vegan)
- 3 tbsp Pureharvest Organic Rice Syrup
- 1/2 stalk fresh lemon grass, finely diced
- 1 fresh chilli
- 1 clove garlic, finely diced
- 1/4 cup water
- 4 nests thin rice noodles
- 1 carrot, julliened
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