Here’s the recipe I gave to my friend Rachel Nichols for Thai Noodle Salad with Chicken or Tofu…
Makes enough for 4
Ingredients:
400g/14oz chicken or tofu
4 nests/200g/7oz egg noodles
handful each:
- unsalted cashews
- fresh torn coriander
2 medium carrots grated
2 sticks celery sliced
2 spring onions sliced
1 small red onion minced
2 cloves garlic minced
a sprinkle of chilli powder
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
4 tablespoons soy sauce
4 tablespoons sesame oil
1 bag mixed or 50g/1c each
- watercress
- spinach
- rocket (arugula in America)
First boil, drain & rinse the noodles in cold water and put them in a large mixing bowl.
Next put the cashews in the oven on 100°C/210°F for 10 minutes to brown – put them in the bowl when they are done.
Put the coriander, carrot, celery, spring onion & red onion in the bowl.
Fry the chicken/tofu in sesame oil, when it’s almost done turn the pan down to the lowest setting and add in the garlic, soy sauce & chilli powder.
Add the lemon juice, sweet chilli sauce and remaining soy sauce & sesame oil to the bowl and mix it all together.
Serve the noodle mixture on a bed of the leaves and put the tofu/chicken on top.
To make it gluten free use rice noodles and tamari instead of soy sauce. With tofu it’s vegan/vegetarian. It’s also already dairy free.
For more recipes like this; with meat as well as restricted diets catered for, buy my cookbook here.
Come back to visit for regularly updated vegan recipes.
Photo for recipe reproduced with permission of (c) Jenny Langridge.