Hey, does my Vietnamese salad dressing recipe still ring a bell?

In that recipe, I spilled the beans that you can stash the dressing away for a good two weeks. Now, you might be pondering what to do if you don’t quite fancy a salad within that span. Toss the dressing? Nah, not necessary!

I’ve got your back! This dressing isn’t a one-trick pony. Sure, it’s awesome on salads, but it’s also a killer match for noodles.

Ready for a quick lesson? Let’s dive in!

Print

Preptime: 5 MIN

Cook Time: 15 MIN

Total Time: 20 MIN

Servings: 2

Ingredients:

• 1 pack ketjap tempeh
• Noodles of choice
• 1/2 carrot
• 100g red cabbage
• Vietnamese dressing salad
• spring onion, red peppers and sesame seeds for garnishing

Instructions:

1. Peel then julienne the carrots
2. Slice as thin as possible the red cabbage
3. Air fry the tempeh in 15 minutes at 200°C
4. Meanwhile, cook the noodles according to the package
5. Assemble the dish as shown in the photos below
6. Add about 1 to 2tb dressing sauce to your liking
7. Mix the noodle well and enjoy