supermarket roast chicken, approximately 200g once shredded (optional)
8 oz Baked or fried Tofu
3 tbsp cilantro (finely chopped)
8 oz baby spinach
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp brown sugar
2 tbsp Peanut or Vegetable Oil
1 tbsp apple cider vinegar
1" piece ginger (finely grated)
1 garlic clove (finely minced)
supermarket roast chicken, approximately 200g once shredded
to taste Salt Pepper
Whisk all the ingredients for the dressing in a bowl. Season with salt and pepper and set aside.
Cook noodles according to package instructions. I boiled a large pot of water, turned off the heat and added the brown rice noodles while stirring to separate them. Set it aside for about 5 minutes or until the noodles are tender but firm. Drain well and add to a big mixing bowl.
Add shredded carrot, radish, red pepper, green onions, tofu and mix well.
Stir in the sauce and mix well to evenly distribute it with the noodles and veggies. Rest the salad for at least 30 minutes.
Divide the spinach between serving plates, top with noodle salad, chopped cilantro, roasted peanuts and mung beans sprouts and serve. Enjoy!!