Vietnamese Noodle Salad

Serves 2

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Ingredients
  • 160g Cauliflower, cut into small florets
  • 1 tbsp Sesame oil
  • 1 heaped tbsp Gouchujang paste*
  • 1 tsp Fish sauce (optional)
  • 1 tbsp Tamari, or soy sauce (or gluten free alternative)
  • 2 tsp Lime juice
  • 2 tsp Brown sugar
  • 1 large Garlic clove, crushed
  • ½ - 1 red Chilli, very finely chopped (optional)
  • 120g Rice noodles
  • 160g Pointed cabbage, very finely shredded
  • 160g Spring onion, finely chopped
  • Handful of Mint, finely chopped
  • Handful of Coriander, finely chopped
  • 1 tbsp Sesame seeds

 *Alternative to Gouchujang Paste

Combine 1 tbsp tomato puree, ½-1 tsp chilli powder to taste, and 1 tbsp soy sauce together

Instructions

Preheat the oven to 220C (200C fan) and place the cauliflower florets on a baking tray. Add the sesame oil and gouchujang 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.


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