Bottom of the Fridge Vietnamese Vermicelli Hemp Salad

Bottom of the Fridge Vietnamese Vermicelli Hemp Salad

An amazing way to tackle food waste by turning the half-a somethings at the bottom of your fridge into a knockout Vietnamese dish. The ingredients below are more of a suggestion of whats possible- you can try more or less of anything or include something completely different!

Ingredients

• 200g chicken breast (can also eat with beef, prawn, tofu or dumplings)

• 150g vermicelli noodles (or any Asian noodles you have)

• 2 cups of bottom of the fridge vegetables;

  • ¼ cucumber, julienne

  • ¼ carrot, finely grated

  • 1 spring onion, finely sliced

  • ¼ lettuce, finely chopped

  • ¼ Red cabbage/green cabbage, finely sliced

  • Baby spinach, finely chopped

  • Green beans, capsicum, red onion

• Coriander, mung beans, roasted Hemp Connect hemp hearts for garnish

Sauce

• 4 tbsp sweet chilli sauce

• 2 tbsp rice wine vinegar

• 1 tbsp fish sauce

• 1 tsp sesame oil

• 1 tsp Hemp Connect hemp oil

• Zest and juice of lemon

• Kaffir lime leaf, finally sliced – optional

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Instructions

1. In a pot, cover the chicken breast with water (add a few drops of soy sauce and sesame oil if you want)

2. Slowly bring chicken to the boil, cover and turn on low for 15-20min, or until chicken is cooked

3. Cut into bite sized cubes

4. Cook noodles, and chop to reduce length

5. Cut up all the bottom-of-the-fridge vegetables

6. In a jar, shake sauce ingredients to combine well

7. Roast Hemp Connect hemp hearts until light brown

8. Place noodles, followed by vegetables and chicken in a serving bowl

9. Drizzle sauce over

10. Garnishes and eat immediately!

Enjoy!

If you love this recipe as much as we do, please share a photo of your creations, tag us @hempconnectnz on Instagram

For more delicious Hemp Connect hemp recipes, check out some of these!

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