Vietnamese Inspired Salad

Vietnamese Inspired Salad

Easy to make. Easy to eat.
Vietnamese inspired rice noodle salad:

Salad in the bowl:
130g of soaked rice noodles
I medium carrot, grated
Half cucumber, thinly sliced
2 shallots, sliced
Good handful of lettuce, shredded
Handful of bean sprouts
100g tofu, chicken or beef, pan fried (I used tofu)
Sprigs of mint
1 medium green chilli, finely sliced
Sprinkle of crushed peanuts.

Dressing:
Juice of one medium lime

2 tablespoons tamari sauce
1 small clove garlic, crushed
1 tablespoon macadamia oil
1 teaspoon palm, rapadura or brown sugar (to balance the sauce)

This recipe serves 2 so split the ingredients evenly between 2 bowls.

Place the beans sprouts in the bottom of the bowl. Add the noodles, followed by the other ingredients.

Drizzle the dressing over the salads.