Jamie Oliver’s Super Easy Vegan Thai-Style Noodle Salad
This refreshing recipe from Jamie Oliver’s new ‘Ultimate Veg’ cookbook is perfect for spring and using up fridge odds and ends
Best-selling cookbook author Jamie Oliver’s latest, Ultimate Veg, is totally focused on vegetarian cuisine and cooking vegetables with love. The beautiful new book features vegetarian and many vegan recipes that are accessible for the home chef, focused on fresh produce, and deeply satisfying.
This bright, lime-y, cool vermicelli salad from the book is perfect for right now: It relies heavily on common pantry products and spices, and can be made with any crispy veg currently hanging out in your produce drawer. Jamie also mentions optionally adding silken tofu, which has been one of the only kinds of tofu I can find lately.
So, here’s Jamie’s recipe for Thai-style noodle salad, excerpted from Ultimate Veg for Tenderly.
Jamie Oliver’s Easy Thai-Style Noodle Salad
CRUNCHY VEG, LOADSA HERBS, SUPER-FRESH DRESSING, NUTS & SEEDS
Serves four, 20 minutes to make
- 7 ounces vermicelli rice noodles
- 2-inch piece of fresh ginger
