Vietnamese-Style Noodle Salad
A healthy, refreshing vegan noodle salad recipe with all the ingredients that tickle your taste buds! Salty, sweet, spicy and sour - a combination for the perfect sauce!
Prep Time 20 minutes mins
- 100-140 g rice vermicelli noodles or noodles of your choice
- 150 g firm tofu
- 1 carrot sliced into thin strips
- 1 spring onion
- 1 garlic clove crushed
- a handful of mung bean sprouts
- 3 tbsp salted peanuts
- a small handful of fried onion
- a small handful of fresh mint
- a small handful of fresh coriander
- For the dressing:
- 3 tbsp water
- 3 tbsp lime juice
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 red chili chopped or 1 tsp chili powder
Place the rice noodles in a deep mixing bowl. Pour boiling water over the rice noodles until they are completely submerged. Stir the noodles after a minute and let them soak for 5 minutes.
Once the noodles are tender, drain them and rinse them under running cool water to stop the cooking process. Add 1 tablespoon of sesame oil or sunflower oil.
Cut the tofu into small cubes, chop the spring onion and crush the garlic. Slice the carrot into thin strips.
Place all the salad ingredients in a bowl.
Mix the sauce ingredients and pour over the noodle salad little by little to get amount you like.
Add more soy sauce or chili if needed and garnish with fried onion and green parts of spring onion.