{"id":20933,"date":"2019-03-15T15:32:41","date_gmt":"2019-03-15T02:32:41","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2019\/03\/15\/summer-vermicelli-salad\/"},"modified":"2019-03-15T15:32:41","modified_gmt":"2019-03-15T02:32:41","slug":"summer-vermicelli-salad","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2019\/03\/15\/summer-vermicelli-salad\/","title":{"rendered":"Summer Vermicelli Salad"},"content":{"rendered":"<p><em>#loveyourleftovers. This Asian-inspired salad is perfect for a work lunch! Bring the dressing separately and toss together when it\u2019s time to eat.<\/em><\/p>\n<figure>\n<p><img decoding=\"async\" data-width=\"800\" data-height=\"533\" src=\"https:\/\/cdn-images-1.medium.com\/max\/800\/1*V5UoWncxvNU8CAtk7H8nPQ.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p>Serves 2<\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<p>Salad<\/p>\n<p>75\u2013100g dried vermicelli noodles<\/p>\n<p>1\/2 cucumber, cut in half and thinly sliced<\/p>\n<p>1 carrot, grated, spiralized or julienned<\/p>\n<p>1 capsicum, thinly sliced<\/p>\n<p>1\/4 cabbage, shredded until you have 1 cup worth<\/p>\n<p>1\/4 cup mint leaves, picked<\/p>\n<p>Dressing<\/p>\n<p>2 Tbsp soy sauce<\/p>\n<p>1 Tbsp rice wine vinegar<\/p>\n<p>1 tsp honey<\/p>\n<p>1 tsp sesame oil<\/p>\n<p>Pinch of chilli flakes<\/p>\n<p>To serve<\/p>\n<p>2 portions lean protein (e.g. pan-fried fish, chicken, prawns, tofu, or canned tuna)<\/p>\n<p>Coriander, picked<\/p>\n<p>1 Tbsp chopped peanuts<\/p>\n<p>1 chilli, thinly sliced (optional)<\/p>\n<p><strong><em>Method<\/em><\/strong><\/p>\n<ol>\n<li>Cook vermicelli. Bring a full kettle of water to the boil. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave to soak for 5 minutes, then drain.<\/li>\n<li>Make dressing. Combine all dressing ingredients in a large bowl.<\/li>\n<li>Prep salad veggies. Add to bowl with dressing, along with drained noodles and toss to combine salad topped with your choice of lean protein, or as is.<\/li>\n<li>Prep serving ingredients.<\/li>\n<li>Serve salad topped with your choice of lean protein, or as is.<\/li>\n<\/ol>\n<p><strong><em>Nutritional Info (per serve)<br \/><\/em><\/strong>Energy (kJ): 1416<br \/>Energy (Cal): 339<br \/>Carbohydrate (g): 41.5<br \/>Protein (g): 27.1<br \/>Fat (g): 6.4<br \/>Saturated Fat (g): 1.2<br \/>Sugars (g): 9.5<\/p>\n<hr>\n<p>Click <a href=\"https:\/\/blog.freshstartwithnadia.co.nz\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a> to return to Fresh Start Blog<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#loveyourleftovers. This Asian-inspired salad is perfect for a work lunch! Bring the dressing separately and toss together when it\u2019s time to eat. Serves 2 Ingredients Salad 75\u2013100g dried vermicelli noodles 1\/2 cucumber, cut in half and thinly sliced 1 carrot, grated, spiralized or julienned 1 capsicum, thinly sliced 1\/4 cabbage, shredded until you have 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2377,2384,2374],"tags":[1745,2024,1790,1854,1848],"class_list":["post-20933","post","type-post","status-publish","format-standard","hentry","category-freshstart","category-lunch","category-recipes","tag-fresh-start","tag-loveyourleftovers","tag-lunch","tag-nadia-lim","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/20933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=20933"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/20933\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=20933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=20933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=20933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}