RAWee Noodle salad

Salad

300 g medium rice noodles
1 clove garlic
2 inch piece of ginger
7 red cherry tomatoes
1/2 bunch basil
1 Tbs Rapadura sugar
3 Tbs Tamari
2 Tbs Sesame oil
Juice of 3 limes
6-8 Radishs
2 carrots, halved lengthways
1 medium fennel, quartered
1/4 wombok cabbage

TOPPINGS:

350g firm tofu
Tamari
Sesame oil
Sweet chilli sauce
peanuts/cashews
4 fresh kaffir lime leaves
1/2 bunch min, leaves torn

• Boil water and pour over the rice noodles and let to boil for a couple of minutes until cooked. Drain well and rinse with cold water.
• In a nonstick frypan, fry the tofu with the tamari, sesame oil and kaffir lime leaves until crisp. Place on the side for use later.
• In the nonstick fry pan, fry the broken peanuts/cashews in a TINY bit of oil OR dry fry. Place on the side for use later.
• Place the garlic, ginger, tomato, basil, sugar, tamari, sesame oil and lime juice into a food processor and process until smooth and consistency of dressings. 
• Place the slicing blade attachment onto your processor and cut the radishes, carrots fennel and cabbage.
• Place into a large bowl, using your hands mix through with the noodles. Place onto a large platter and top with the torn mint and tofu. Drizzle with sweet chilli sauce and serve immediately.

Enjoy with friends!!

 

Posted by Melissa Awde