Asian Vermicelli Noodle Salad (with smoked tofu)
This cold Asian vermicelli noodle salad combines a rainbow of fresh and crunchy vegetables with the bold flavour of smoked tofu.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 nests of rice vermicelli noodles (around 100 to 125g / 4 ounces in total)
- 200 g frozen edamame
- 125 g cucumber (about ½ medium cucumber)
- 75 g Chinese cabbage (about ½ medium cabbage)
- 1 small red pepper
- 75 g carrot
- 300 g smoked tofu
- 2 Tbsp vegetable oil
- salt
- 1 handful finely chopped mint
- 1 handful finely chopped coriander
- 100 g salted peanuts
- 3 to 4 spring onions (finely sliced)
- 1 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- 1 red chilli (finely sliced)
DRESSING:
- 4 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons dark brown sugar
- 2 tablespoons peeled and grated ginger
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon tamari soy sauce
- 3 garlic cloves (grated)
Instructions
- Place the rice vermicelli noodles in a small bowl and cover with boiling water. Leave for a few minutes until tender. When done, drain and rinse the noodles under cold water. Drain well and set aside.2 nests of rice vermicelli noodles
- Place the frozen edamame in a small bowl and cover with boiling water. Set aside until thawed completely.200 g frozen edamame
- Slice the cucumber and then cut the slices into thin strips.125 g cucumber
- Cut the Chinese cabbage into thin strips.75 g Chinese cabbage
- Deseed and cut the red pepper into thin strips.1 small red pepper
- Grate the carrot on the coarse side of a box grater.75 g carrot
- Make the dressing: Mix together the dressing ingredients in a small bowl until combined.4 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons toasted sesame oil, 2 tablespoons dark brown sugar, 2 tablespoons peeled and grated ginger, 1 tablespoon unseasoned rice vinegar, 1 tablespoon tamari soy sauce, 3 garlic cloves
- Drain the tofu and grate it on the coarse side of a box grater.300 g smoked tofu
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add the grated tofu and fry until golden all over. Season to taste with a little bit of salt.2 Tbsp vegetable oil, salt
- In the meantime, build the salad: Pour the dressing in a large salad bowl. Add the noodles, drained edamame, Chinese cabbage, cucumber, pepper, and carrot. Mix until combined.
- Chop the mint, coriander, and peanuts. Add them to the salad bowl and mix until everything is combined.1 handful finely chopped mint, 1 handful finely chopped coriander, 100 g salted peanuts
- When the tofu is ready, scatter it over the salad.
- Serve topped with spring onions, white and black sesame seeds, and chilli.3 to 4 spring onions, 1 Tbsp white sesame seeds, 1 Tbsp black sesame seeds, 1 red chilli
Nutrition
Serving: 1gCalories: 448kcalCarbohydrates: 49gProtein: 21gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 260mgPotassium: 479mgFiber: 8gSugar: 12gVitamin A: 2894IUVitamin C: 53mgCalcium: 180mgIron: 5mg