Sunday, October 12, 2014
noodle salad I am craving from a blog called Low Fat Vegan Chef. I follow the recipe pretty closely, substituting the vegan fish sauce with light soy and a scant teaspoon of miso. I also use bean thread noodles rather than rice noodle vermicelli. Inspiration strikes when I recall one time eating a rather naughty vegetarian noodle salad dish packed full of deep-fried vegetable spring rolls at a city Vietnamese restaurant and find the (rather disappointing) leftover cocktail vegetable spring rolls from a recent party in my freezer. I bake a few of them, cut them in half and throw them into the salad. They are transformed from dodgy supermarket blandness into awesome-dressing-soaked crunchy treasures in a flavour-packed, textural, sensational dish!