Ingredients
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250g dried mung bean vermicelli noodles
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200g Thai marinated tofu, sliced
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2 carrots, peeled, shredded
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200g snow peas, trimmed, shredded
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1/3 cup soy sauce
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1 tablespoon sesame oil
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2 tablespoons brown sugar
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1 teaspoon garlic powder
Method
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1Place 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.
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2Whisk 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.
Source: taste.com.au
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