{"id":640,"date":"2018-06-14T15:51:25","date_gmt":"2018-06-14T03:51:25","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2018\/06\/14\/vermicelli-salad-with-creamy-peanut-dressing\/"},"modified":"2018-06-14T15:51:25","modified_gmt":"2018-06-14T03:51:25","slug":"vermicelli-salad-with-creamy-peanut-dressing","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2018\/06\/14\/vermicelli-salad-with-creamy-peanut-dressing\/","title":{"rendered":"Vermicelli Salad With Creamy Peanut Dressing"},"content":{"rendered":"<p>This work day favourite is perfect for meal prep. Layer the ingredients in a salad jar with the dressing on the bottom and all you have to do is give it a good shake when it\u2019s time to eat!<\/p>\n<figure>\n<p><img decoding=\"async\" data-width=\"800\" data-height=\"533\" src=\"https:\/\/cdn-images-1.medium.com\/max\/800\/1*v1j0-VEe0TWGmCEO2_WItA.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p>Serves 4<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>Slaw<\/em><\/p>\n<p>1 carrot, grated (or julienne with a mandolin)<\/p>\n<p>1 spring onions, thinly sliced<\/p>\n<p>2 cups cabbage, shredded<\/p>\n<p>\u00bd\u20131 red capsicum, thinly sliced<\/p>\n<p><em>Vermicelli<\/em><\/p>\n<p>100g mung bean vermicelli<\/p>\n<p><em>Dressing<\/em><\/p>\n<p>1 clove garlic, minced<\/p>\n<p>1 sachet peanut butter (Pics, 30g)<\/p>\n<p>3 tablespoons hot water<\/p>\n<p>Pinch of chilli flakes (optional)<\/p>\n<p>3 tablespoons soy sauce<\/p>\n<p>1 tablespoons vinegar<\/p>\n<p>1\u20132 teaspoons fish sauce<\/p>\n<p><em>Protein<\/em><\/p>\n<p>400g cooked chicken, shredded or sliced (or 120g tofu, 90g canned tuna, 2 eggs etc.)<\/p>\n<p><em>To serve<\/em><\/p>\n<p>2\u20133 tablespoons mint leaves<\/p>\n<p>1 spring onion<\/p>\n<p>1 Tbsp black and white sesame seeds (optional)<\/p>\n<p><strong>Prep slaw &amp; toss in a large bowl and set aside.<\/strong><\/p>\n<p>2. <strong>Cook vermicelli<\/strong>. Place vermicelli in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to soak for 4\u20135 minutes until tender. Drain, refresh under cold water, drain well and snip in a few places.<\/p>\n<p>3. <strong>Prep peanut dressing<\/strong>. Add garlic, peanut butter and hot water to a medium bowl and whisk to combine. Add remaining dressing ingredients and mix well.<\/p>\n<p>4. <strong>Prep protein &amp; set aside<\/strong>. Roughly chop mint and finely slice spring onion.<\/p>\n<p>5. <strong>To serve<\/strong>, put noodles in jars and top with slaw and your choice of protein. (100g chicken, 120g tofu, 90g canned tuna, 2 eggs etc.). Evenly drizzle over dressing and sprinkle with mint, spring onion and sesame seeds.<\/p>\n<p><strong><em>Nutritional Info<br \/><\/em><\/strong>Energy (kJ): 1424<br \/>Energy (Cal): 341<br \/>Carbohydrate (g): 26.0<br \/>Protein (g): 36.6<br \/>Fat (g): 9.6<br \/>Saturated Fat (g): 2.3<br \/>Sugars (g): 4.6<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This work day favourite is perfect for meal prep. Layer the ingredients in a salad jar with the dressing on the bottom and all you have to do is give it a good shake when it\u2019s time to eat! Serves 4 Ingredients Slaw 1 carrot, grated (or julienne with a mandolin) 1 spring onions, thinly [&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":[2353,2354],"tags":[1852,1745,1853,1790,1848],"class_list":["post-640","post","type-post","status-publish","format-standard","hentry","category-blog","category-my-food-bag","tag-food","tag-fresh-start","tag-inspiration","tag-lunch","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/640","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=640"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/640\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}