Mung Bean Vermicelli Summer Salad

  • By Amanda Li
  • 26 Jul, 2016
An oh-so versatile noodle salad recipe. Feel free to add your own twist by changing up the vegetables and nut or seed butter!
250g Dry Mung bean vermicelli
½ cup Red onion, thinly sliced
1 Sweet bell pepper, thinly sliced
½ cup Cilantro (not packed), finely chopped
1 cup Fresh green peas from the pod
¼ cup Sunflower Seed butter (or peanut butter)
¼ cup Coconut aminos (or soy sauce)
3 tbsp Rice vinegar
2 tbsp Avocado oil (or sesame oil)
2 tbsp Honey
½ cup Spicy coconut chips, chopped (or crushed peanuts)
PROCEDURE

Step 1

Bring a large pot of water to a boil. Remove from heat and place the mung bean vermicelli noodles into the water and let it stand until pliable, about 5-8 minutes. Drain the noodles and rinse under cold water. Transfer noodles into a large bowl and add in the prepared vegetables.

Step 2
In a small bowl, whisk together the sunflower seed butter, coconut aminos, rice vinegar, oil and honey. Drizzle over the noodles and toss until combined. Garnish with coconut chips and enjoy.

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