PIKT Box 2: Vietnamese Courgette Rice Noodle Salad

Serves 2

About this recipe

This recipe is a special one from our Doctor’s Kitchen fruit and veg box! You can find more details about it here


Shop this recipe:


Ingredients
  • 3 tbsp Sesame oil
  • 160g Courgette (about 1 medium) julienned
  • 160g Cucumber (about 1 half), diced
  • 100g Spring onions, sliced
  • 100g Rice noodles
  • 200g Baby tomatoes, halved
  • ½ tsp Chilli flakes
  • 1 tbsp Maple syrup or honey
  • 1 tsp Fish sauce (optional)
  • 3 tbsp Tamari (gluten free alternative)
  • 5cm Ginger, grated
  • 1 clove Garlic, grated
  • 1 lime, juice and zest
  • 200g Tofu, cubed into 4cm chunks
  • 40g Unsalted peanuts
Instructions

Preheat the oven to 180C

Add the diced tofu chunks to a baking tray and bake without oil or spices for 10 minutes to dry out the natural water.

Remove from the oven and add the peanuts, 1 tbsp tamari, 1 tbsp sesame oil and replace into the oven to crisp up for another 10-12 minutes.

Cook the rice noodles by putting into a bowl with 400mls boiling water and covering for 5 minutes until softened (or according to packet instructions) then drain.

Meanwhile add the tomatoes, chilli flakes, maple syrup, fish sauce, tamari, ginger and garlic to a bowl and mix with 2 tbsp sesame oil and the lime juice and zest.

Add the courgette, cucumber and spring onions to a large salad bowl and pour over the tomato mixture

Scatter the rice noodles over the vegetables, top with the crispy tofu and peanuts and serve with more of the spring onions to garnish


View PIKT Box 2: Vietnamese Courgette Rice Noodle Salad

Prep time: 15 minutes

Cook time: 20 minutes

Print this Recipe

, Dairy Free, Gluten Free, Vegetarian

Share this page:


FOLLOW ME ON

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

Log in as an administrator and view the Instagram Feed settings page for more details.

© Copyright 2020 The Doctor's Kitchen   |