This Asian vermicelli salad with crushed peanuts is pretty much what we’ve been living on for the entire summer.
As its still pretty hot here (so much so that I’m planning to top up my tan on Saturday, yay!), I’m not about to stop making it just yet so I thought I would share this simple recipe with you. It’s easy and quick to make and really flexible. Use any vegetables you like and if you want to make it even more substantial, feel free to add some baked or fried tofu on top. It’s filling and light at the same time. It makes a perfect lunch box if you want to take it to work, to the park or to the beach.
¼ cup / 4 tbsp tamari (for GF version) OR soy sauce 2 tbsp maple syrup 2 tbsp rice vinegar or lime juice 1 tbsp toasted sesame oil (for flavour) 1 tbsp neutral tasting oil 1 small garlic clove, finely grated 2-3 tsp hot chilli paste (I used Indonesian sambal oelek), adjust to taste
