Vermicelli Rice Noodles With Wasabi Dressing

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15 Ingredients

Number of servings

Wasabi Dressing

1/2 small lemon
1 pinch sea salt
1 pinch freshly ground black pepper
30grams spinach leaves
3tablespoons silken tofu
1 clove garlic, halved
1/2tablespoons wasabi, to taste

70grams dried vermicelli rice noodles
75grams sugar snap peas, finely sliced lengthways
4 radishes, finely sliced
3 small lime, 0.5 lime finely grated, 1-2 lime peeled, segented, and chopped
3 basil leaves
1tablespoons unsalted pistachio, roughly chopped
1/2 cup coriander leaves
1 lime, cut into wedges

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Put the vermicelli rice noodles in a bowl and cover with boiling water. Leave for 5 minutes (or according to the packet instructions), then drain, and setaside.

Step 2 of 4

Meanwhile, make the dressing by putting the spinach leaves in a food processor and blending until chopped. Spoon in the silken tofu, add the garlic, lemon juice, and salt and pepper to taste, and blend again. Add the wasabi a little at a time, tasting and adding more wasabi or seasoning as needed, and blend until puréed. Spoon the dressing into a bowl. (This makes 4 servings. Store the extra servings in an airtight container in the fridge for up to 3 days.)

Step 3 of 4

Mix the sugar snap peas, radishes, and lime zest in a bowl, season with salt and pepper, then toss with a little of the wasabi dressing.

Step 4 of 4

Transfer the noodles to a serving bowl, then add the lime segments. Spoon in the sugar snap peas mixture and the remaining dressing, then sprinkle with the pistachios, basil, and coriander leaves (if using), and add the lime wedges (if using), to squeeze over the bowl.