Meatless Monday Recipe – Vietnamese Noodle Salad

18 Jun

Here’s a little something to try with an Asian flare…

8 oz thin rice noodles
2 carrots, grated
1 ripe tomato, chopped
1 cup finely chopped bok choy
½ cup bean sprouts
½ cup snow peas, trimmed and halved crosswise
2 tbsp chopped thai basil
2 tbsp chopped mint
1 tsp grated ginger
2 tbsp soy sauce/tamari
2 tbsp freshly squeezed lime juice

Put the rice noodles in a bowl, pour in boiling water to cover by a couple of inches, and soak the noodles for about 10 minutes, until they are soft.

Drain the noodles in a colander, then cool by running cold water through them.  Shake the colander to shed the excess water.  Put the noodles in a serving bowl, add the carrots, tomato, bok choy, sprouts, snow peas, basil, mint and ginger and combine.  Add the soy sauce and lime juice and stir gently until all ingredients are evenly coated.


Have a fit and fabulous day.



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