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  • Writer's pictureAliza Strock

Curry Satay Vermicelli Salad Bowl

One. Of. My. Fave. Meals. Hands. Down. Especially during the warmer months but honestly, I could eat this everyday and not get sick of it!

Vietnamese is probably my favourite Asian cuisine, if not cuisine in general, of all time. It's just so insanely fresh, bright, and textural. I traveled to Vietnam (Hanoi, Da'lat, and Ho Chi Minh City) back in 2013 and I've been craving to go back ever since. There's truly nothing like sitting at a tiny table, on a tiny stool, on the narrow streets of Hanoi, slurping homemade rice noodles in the company of locals. What I would give to be able to go back/travel in general right now...

Here's some (not that great of quality) photos I took on that trip to reminisce!

Experiencing cultures by food is definitely my preferred avenue. Before I go a n y w h e r e, I'll research restaurants in the areas I'm traveling to, carefully study their menu and even stalk their Instagram if they have one to see what dishes appeal to the eye the the most. I'll scavenge blogs for the best hidden spots and always suss out the vegan option! Whilst traveling, to be able to support local, family owned stalls or restaurants is definitely my go-to. I find the food is so damn authentic, unapologetic, and simply just bloody delicious.

This meal, like pretty much everything on this blog, is easy and quick to throw together, requires nothing fancy and will satisfy every craving. It's salty, crunchy, and slurpy. What a trifecta!

Optional but highly recommended: grab some store bought frozen veggie spring rolls, bake them until crispy and serve along with your bowls and some sweet chili sauce for dipping :)


2 servings


For the bowl:

-vermicelli rice noodles (enough servings for the people you're feeding)

-1 Lebanese cucumber

-1 medium sized carrot

-half block extra firm tofu or tempeh

-1 cup tamari

-1 cup frozen edamame, thawed & lightly salted

-optional garnishes: fresh mint, spring onions (scallions), crushed peanuts, sesame seeds, wedge of lime

For the sauce:

-3 heaped tablespoons crunchy peanut butter

-1/4 cup tamari

-thumb sized knob of fresh ginger, grated/minced

-juice of 1 lime

-1 tsp curry powder

-1 capful toasted sesame oil

-2 tbsp 9.5 Kangen or filtered water


  1. Cook the rice noodles according to packaging. Drain, rinse with cool water and set aside.

  2. Cube the tofu or tempeh into bite sized pieces, then marinate in a container with the tamari in the fridge for 10-15 minutes.

  3. You can cook the tofu or tempeh in your preferred style! I like to air fry mine for extra crispiness (15 minutes at 180C/350F), you could bake in the oven on a lined baking tray for 20 min at 200C (400F), or simply sauté in a bit with a bit of neutral oil until crispy.

  4. Cucumber: cut in half lengthwise, then each half again lengthwise. Chop into bite sized pieces.

  5. Carrot: simply peel and grate.

  6. Edamame: thaw, or microwave for about 30 seconds with a dash of water. Lightly salt.

  7. Sauce: add all ingredients to a food processor or blender and blend until smooth and creamy! If the sauce is too runny, add a bit more peanut butter. If it's too thick, add a bit more water, just a little at a time.

  8. To plate: Add the noodles to a bowl, and top with carrot, cucumber, edamame and tofu/tempeh. Offer up a big, healthy drizzle of your satay sauce and then garnish with your preferred ones. Enjoy!

As always, don't forget to tag me on IG @shaktifresh so I can see your creations <3

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