Vietnamese Salad
by Blutopia
Serves: 2
Time: 20 minutes
Ingredients:
- 150g rice vermicelli
- 2 carrots
- 1 cucumber
- 1 bell pepper
- Fresh ginger
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp maple/agave syrup
- Juice and zest of half a lemon
- Optional: tofu, cornstarch, turmeric
Instructions:
Combine noodles, veggies, sauce, and top with tofu if using.
Mix sauce ingredients with water to thin. Julienne vegetables.
Cook vermicelli, rinse in cold water.
Optional: coat tofu cubes in cornstarch and turmeric, fry until golden.
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