{"id":20948,"date":"2019-04-04T11:12:29","date_gmt":"2019-04-03T22:12:29","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2019\/04\/04\/thai-noodle-salad-with-coconut-dressing\/"},"modified":"2019-04-04T11:12:29","modified_gmt":"2019-04-03T22:12:29","slug":"thai-noodle-salad-with-coconut-dressing","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2019\/04\/04\/thai-noodle-salad-with-coconut-dressing\/","title":{"rendered":"Thai Noodle Salad with Coconut Dressing"},"content":{"rendered":"<p><em>#loveyourleftovers. The perfect work lunch, this salad keeps well and can be made in bulk. Just make sure to leave the dressing on the side until you go to serve.<\/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*WXxHDgYqJHeXR-7urqau_A.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p><strong>Serves 2<\/strong><\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<p>Noodle Salad<\/p>\n<p>1 cup frozen peas<\/p>\n<p>3\/4 pack leftover, cooked (or 75g uncooked) mung bean vermicelli<\/p>\n<p>1\/2 capsicum, thinly sliced<\/p>\n<p>1\/4 red onion, thinly sliced<\/p>\n<p>2 cups slaw or thinly sliced cabbage<\/p>\n<p>2 Tbsp coriander, chopped<\/p>\n<p>2 Tbsp chopped, roasted peanuts<\/p>\n<p>Dressing<\/p>\n<p>80mL lite coconut milk<\/p>\n<p>Juice of 1\/2 lime<\/p>\n<p>2 tsp fish sauce<\/p>\n<p>1 tsp soy sauce<\/p>\n<p>1\/2 tsp honey<\/p>\n<p>Pinch of chilli flakes (optional)<\/p>\n<p><strong><em>Method<\/em><\/strong><\/p>\n<p>1. <strong>Cook peas<\/strong>. Bring a small pot of water to the boil. Add peas and cook for about 1 minute then drain. Rinse under cold water and drain well.<\/p>\n<p>2. <strong>Cook vermicelli<\/strong> (if not already cooked). Bring a full kettle to the boil. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Rinse under cold water and drain well.<\/p>\n<p>3. <strong>Make dressing<\/strong>. Combine all dressing ingredients in a large bowl. Season.<\/p>\n<p>4. <strong>Prep salad veggies<\/strong>. Add to bowl with dressing, along with drained vermicelli and peas. Toss to combine and season.<\/p>\n<p>Serve salad as is, or topped with your choice of lean protein e.g. pan-fried tofu, chicken or prawns, or tuna or poached chicken.<\/p>\n<p><strong><em>Nutritional Info (per serve)<br \/><\/em><\/strong>Energy (kJ): 1293<br \/>Energy (Cal): 309<br \/>Carbohydrate (g): 44.5<br \/>Protein (g): 9.8<br \/>Fat (g): 8.9<br \/>Saturated Fat (g): 4.0<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. The perfect work lunch, this salad keeps well and can be made in bulk. Just make sure to leave the dressing on the side until you go to serve. Serves 2 Ingredients Noodle Salad 1 cup frozen peas 3\/4 pack leftover, cooked (or 75g uncooked) mung bean vermicelli 1\/2 capsicum, thinly sliced 1\/4 red [&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-20948","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\/20948","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=20948"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/20948\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=20948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=20948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=20948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}