Vietnamese Noodle Salad

Vegetarian

Prep: 15 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz cauliflowercut into 2cm florets
1 tbsp 1 tbsp sesame oil
1 tsp 1 tsp fish sauceoptional
1 tbsp 1 tbsp tamariOr soy sauce
2 tsp 2 tsp limejuiced
2 tsp 2 tsp brown sugar
120 g 4.2 oz rice noodles
160 g 5.6 oz spring onionfinely sliced
1 tbsp 1 tbsp white sesame seeds
160 g 5.6 oz white cabbageFinely shredded
1 tbsp 1 tbsp gochujang / korean chilli paste
1 1 red chillifinely diced (optional)
1 1 garlic clovesgrated (or crushed)
1 1 mintHandful, finely chopped
1 1 corianderHandful, finely chopped

Lunch Dinner

This fibre-filled salad combines the flavours of the east with supermarket-available vegetables. Bring some to work, rounded out with your protein of choice.

Prep: 15 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz cauliflowercut into 2cm florets
1 tbsp 1 tbsp sesame oil
1 tsp 1 tsp fish sauceoptional
1 tbsp 1 tbsp tamariOr soy sauce
2 tsp 2 tsp limejuiced
2 tsp 2 tsp brown sugar
120 g 4.2 oz rice noodles
160 g 5.6 oz spring onionfinely sliced
1 tbsp 1 tbsp white sesame seeds
160 g 5.6 oz white cabbageFinely shredded
1 tbsp 1 tbsp gochujang / korean chilli paste
1 1 red chillifinely diced (optional)
1 1 garlic clovesgrated (or crushed)
1 1 mintHandful, finely chopped
1 1 corianderHandful, finely chopped

Preheat the oven to 220°C (200°C fan) and place the cauliflower florets on a baking tray. Add the sesame oil and gochujang paste and toss to coat the cauliflower. Bake for 15-20 minutes, tossing halfway through the cooking time, until crispy.

To make the Nuoc Cham dressing, combine the fish sauce, tamari, lime juice, brown sugar, garlic, chilli and a splash of water, and set aside.

Snap the rice noodles into small parts and place in a large, heatproof bowl. Pour over boiling water and steep for 5-8 minutes (depending on thickness of the noodles) until softened. Drain and return to the bowl.

Add the cabbage, spring onion, mint, coriander, sesame seeds and the crispy cauliflower and stir to combine.

Divide between two bowls and serve with the Nuoc Cham dressing.