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PAK'nSAVE Gisborne City Open Today 8:00am - 9:00pm
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Rice noodle salad

Serves 8-10
Prep time: 15 mins
Cooking time: 5 mins

This fresh and crunchy salad is the perfect addition to any summer spread. It's gluten free and vegan friendly, making it a great option for sharing. 

Recipe by: Kathrine Lynch

Ingredients

Method

  • 1tbsp Peanut Butter
  • 1tbsp Sweet Chilli Sauce
  • 1/2tbsp Tamari
  • 160ml Coconut Cream 
  • 100g Vermicelli Noodles
  • 1 Packet of Vital Immunity Salad Mix
  • 70g Chopped Peanuts
 
View the method
  1. Add the peanut butter, sweet chilli sauce, tamari and coconut cream to a saucepan. Bring to the boil and simmer for 2-3 minutes until the sauce thickens slightly. Remove from the heat and allow to cool.
  2. Add the vermicelli noodles to a large bowl, cover with boiling water and place a lid on top. After 1-2 minutes, drain the water. Rinse the cooked noodles under cold water.
  3. Add the vital immunity salad mix to a large bowl with the cooled vermicelli noodles, toss to combine.
  4. Serve the salad with the dressing and top with chopped peanuts.
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