Vermicelli Noodle Salad

This easy salad 2/3 days in the fridge (without dressing) making it a staple meal prep salad to keep on hand! Best served with Peanut Lime Dressing!

Vermicelli Noodle Salad

2 x Peppers

2 x Med Carrots

1 x Lg Red Onion

1 x Lg Cucumber

1 x Handful of Thai Basil Leaves

I x Bunch Cilantro/Mixed Greens

1 x Sm Radish Bunch

1 x Lg Avocado

1/4 x Cup Peanuts

50g x Vermicelli Noodles

Chilli flakes to taste

1. Prep the vegetables and herbs to your liking and set them aside in a bowl or desired containers before boiling a small pot of water on the stove.

2. Once the water is boiled add the vermicelli noodles and remove them from the heat until they’re softened. Drain the noodles with a colander before adding them to a separate bowl.

3. In the second noodle bowl, add cilantro, Thai basil, chilli flakes, and a little dressing if you’ve prepared that beforehand. Stir to combine before pouring the mixture into the first salad bowl.

4. Top with crushed peanuts, chilli flakes, Thai Basil, and dressing!