Broccoli Noodle Salad with Hoisin Dressing
This Asian inspired bean thread noodle salad with broccoli makes a delicious, refreshing light lunch. It's nutritious, vegan and super easy to make. Ready in under 20 minutes.
Servings 4 servings
Calories 345kcal
Ingredients
- 1 large broccoli florets only, large florets chopped into smaller pieces
- 3.53 ounces thread bean vermicelli or rice noodles
- 4 tablespoons fresh herb of your choice cilantro, Thai basil, lemon balm, tarragon
- 2 scallions/green onions finely chopped
- ½ cup cashew nuts dry toasted
- 2 tablespoons sesame seeds optional
For the Dressing
- 4 tablespoons Hoisin Sauce gluten free if required
- 3 tablespoons vegetable oil
- 2½ tablespoons lemon juice
- 1 teaspoon sesame oil
- 1⅓ teaspoons freshly grated ginger
- 1 teaspoon freshly grated garlic
- ½ green chilli pepper with or without the seeds, finely chopped
- Sea salt and pepper to taste optional
Instructions
- Soak the vermicelli in freshly boiled hot water as per packet instructions (I soaked mine for about 5 minutes), drain and rinse under cold water. Set aside.
- Steam or boil the broccoli in a small amount of water for a few minutes (2-4) until tender but still retaining some crunch and vibrant green colour (do not overcook the florets). Drain and rinse under cold water.
- Combine all the dressing ingredients and stir thoroughly.
- In a large bowl combine the vermicelli (chop it up a little first if you like) and the broccoli, pour in the dressing and stir thoroughly. Add the herbs, cashews and spring onions, adjust the seasoning if needed and enjoy!
Notes
- Bean thread noodles do not require cooking, only rehydrating in hot water (see Instructions).
- Cook the broccoli and make the dressing while the noodles are soaking.
- The dressing in this noodle salad recipe is a combination of sweet, zesty and aromatic. You can make it mild or spicy by adjusting the amount of chilli in the recipe. Using half a chilli, as per Instructions, will produce a mildly spicy dressing. You can also prepare the dressing ahead and keep in the fridge (overnight) until you are ready to make the recipe.
- Leftover dressing can be refrigerated, covered, for up to 2 days.
- I used cilantro, but Thai basil, tarragon, mint or lemon balm would work well too.
- You can make the salad ahead and refrigerate it for up to 2 hours.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 46g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 660mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1007IU | Vitamin C: 141mg | Calcium: 133mg | Iron: 4mg