Holy Moly have partnered with Lucy Lentils to create a Vietnamese Inspired Noodle Salad Recipe, which includes their brand-new Tomato & Mango Salsa.
Holy Moly Tomato & Mango Salsa has been used to create this delicious, fresh and crunchy salad to incorporate a tangy and punchy flavour along with a Nuoc Cham inspired sauce to coat the noodles.
Ingredients
- 120g noodles (wheat or rice) heated in a bowl of boiling water
- 1 large carrot
- 4 spring onions
- 3-4 tbsp of Holy Moly Tomato & Mango Salsa
For the dipping sauce
- 2-3 cloves minced garlic
- thumb sized piece of ginger, grated
- 1 tbsp soy sauce
- 1 tsp tamari or vegan fish sauce
- 1 tsp brown sugar
- 1/2 cup water
- Sesame seeds to top
Instructions
- Start by grating or julienne peeling the carrot and thinly slicing the spring onions & popping in a bowl with the noodles (that have been warmed through)
- Mix all of the nuoc cham sauce ingredients together in a bowl then drizzle over the salad
- Add a few tsps of the Holy Moly Tomato & Mango Salsa and mix together then pop in a pan on a high heat and toss around to sear off the garlic
- Serve up with a few more tsps of the salsa, sprinkle of sesame seeds & enjoy
OPTIONAL TOFU BEEF
If you want to make this more of a filling salad, I have a tofu ‘beef’ recipe that you can add.
- 1 Block of firm tofu (around 250g)
- 1 tbsp tamari
- 1 tbsp sesame oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chilli powder
Simply mix all of the ingredients together then crumble the tofu, toss in the dressing then add to a non stick pan and fry until crispy”