Glass Noodle Salad

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Glass Noodle Salad

 

 

250 g (9 oz) dried mung bean vermicelli noodles

200 g (7 oz) Thai marinated tofu, sliced (check for GF status)

2 carrots, peeled, shredded

200 g (7 oz) snow peas, trimmed, shredded

1/3 cup GF soy sauce

1 tablespoon (4 tsp) sesame oil

2 tablespoons (8 tsp) brown sugar

1 teaspoon garlic powder

 

 

1. Place noodles in a large bowl and cover with cold water. Stand

for 15 minutes. Drain in a fine sieve. Transfer to a large bowl. Add

tofu, carrots and snow peas.

 

2. Whisk soy sauce, oil, sugar and garlic powder in a bowl until well

combined. Pour over noodle salad. Cover and refrigerate for 1 hour.

Toss gently. Serve.

 

 

Serves 6.