Ingredients

100g dried vermicelli noodles 

2 cups white or green cabbage, shredded

1 carrot, finely sliced, julienned, or sliced with a vegetable peeler to make thin ribbons

2 spring onions, finely sliced

4-5 snap peas, finely sliced

3 slabs Malaysian satay tofu, diced to bite sized pieces (Malaysian satay tofu is commonly found in most supermarkets, or you can use a tofu marinated in a light soy and pan fried in olive oil)

½ cup coriander, washed well and finely sliced (including roots and stems)

Dressing

2 tbsp light soy sauce

2 tbsp Extremely Alive Elevate tonic (Happy & Horny Wellness SHOTs)

1 tsp sugar (optional)

1 ½ tbsp light olive oil 

1 garlic clove, minced

1 tsp sesame oil

To garnish

½ cup dry roasted peanuts or cashews, roughly chopped

Method

Combine dressing ingredients in a jar and shake well to combine. Set aside to let the flavours infuse.

Prepare vermicelli noodles per packet directions (i.e soak in warm or boiling water 2 minutes). Drain well and set aside for 10 minutes to drain off excess water. Pat dry if needed.

Combine vermicelli noodles with remaining salad ingredients, making sure to toss through well.

Just before serving, toss through dressing and garnish with chopped nuts.