Vietnamese Noodle Salad
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INGREDIENTS
| 280 |
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g firm tofu
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| 200 |
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g rice vermicelli noodles
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| 2 |
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medium carrots,
cut into really thin sticks
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| 1 |
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cucumber,
cut into really thin sticks
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| 1 |
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romaine lettuce, chopped
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| 4 |
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spring onions, sliced
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| 30 |
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g fresh coriander
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| 10 |
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g fresh mint
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| 1 |
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fresh red chilli, thinly sliced
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peanuts, handful to serve
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[The Dressing]
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| 5 |
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cm piece fresh ginger
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| 1 |
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garlic clove
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| 2 |
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tablspoons caster sugar
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| 2 |
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tablspoons grapeseed oil
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| 4 |
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tablspoons light soy sauce
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| 4 |
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tablspoons rice vinegar
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| 1 |
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tablspoon lime juice
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| 1 |
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tablspoon fish sauce (vegan)
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| 1 |
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teaspoon dried chilli flakes |
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INSTRUCTIONS
| 1. |
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Chop all ingredients.
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| 2. |
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Cook tofu in a pan with veg oil.
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| 3. |
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Meanwhile, cook vermicelli noodles according to packet.
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| 4. |
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Mix dressing ingredients together.
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| 5. |
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Combine everything in a bowl and mix well, then serve. |
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