• PREP: n/a
  • COOK: n/a
  • SERVINGS: 2

    INGREDIENTS

For the salad:

  • 1 Chicken Breast, cooked and shredded
  • 1 Tofu, cut into sticks and fried
  • 1 Cucumber, shredded into noodles
  • 1 Yellow Zucchini, shredded into noodles
  • 1/2 cup Roasted Cashew Nuts
  • Mint Leaves for garnish
  • 2 mason jars (16 oz)

For the dressing:

  • 1/4 jar (4 tablespoons) WORLDFOODS Thai Basil Curry Cooking Sauce
  • 1 tbsp Sugar
  • 1 tbsp Lemon Juice
  • 1 small mason jar (8 oz) for dressing
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    PREPARATION

  1. For salad jar: Put cucumber and zucchini noodle, tofu, shredded chicken, cashew nuts and mint leaves, into jar. Keep Refrigerated.
  2. For dressing jar: Mix sugar, lemon juice and WORLDFOODS Thai Basil Curry Cooking Sauce and shake well. Keep Refrigerated.

When ready to eat, pour dressing over salad and mix.

Vegetable Noodles with Thai Basil Curry

Vegetable Noodles with Thai Basil Curry

Ingredients

  • For the salad:
  • 1 Chicken Breast, cooked and shredded
  • 1 Tofu, cut into sticks and fried
  • 1 Cucumber, shredded into noodles
  • 1 Yellow Zucchini, shredded into noodles
  • 1/2 cup Roasted Cashew Nuts
  • Mint Leaves for garnish
  • 2 mason jars (16 oz)
  • For the dressing:
  • 1/4 jar (4 tablespoons) WORLDFOODS Thai Basil Curry Cooking Sauce
  • 1 tbsp Sugar
  • 1 tbsp Lemon Juice
  • 1 small mason jar (8 oz) for dressing
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https://worldplatter.com/recipe/vegetable-noodles-with-thai-basil-curry/