I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!
I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.
Ingredients (Serves 4)
125 g vermicelli noodles
1 red capsicum (pepper), cut into pieces
1 yellow capsicum (pepper), cut into pieces
1 cup bean sprouts
1 cucumber, halved and sliced
1/2 cup unsalted cashews
1.5 cups of basil, chopped (or basil paste)
3 tablespoons lime juice
1.5 tablespoons fish sauce
1.5 brown sugar
1 teaspoon sesame oil
1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.
2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.
3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.
4. Add the dressing to the salad and toss to combine.