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January 16, 2020 Mains

Vermicelli Noodle Salad with Tofu

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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
This is feeding: 2 people
Author: Lisa Kitahara @okonomikitchen

Ingredients

Dressing

  • 3 tbsp Rice Vinegar
  • 1/4 cup Lime Juice
  • 1/4 cup Vegan Fish Sauce or light soy sauce
  • 2 tbsp Coconut Sugar
  • 2 cloves garlic minced
  • 1 Red Chili deseeded and sliced

Noodle Bowl

  • 1/2 package Vermicelli Rice Noodles about 200 g
  • 1 block Smoked Tofu
  • 1 large Carrot julienned
  • 8 Lettuce Leaves
  • 1/2 cup Cilantro
  • 1/2 cup Mint Leaves
  • 1/4 cup Roasted peanuts chopped
  • Lime Wedges to serve

Instructions

Dressing

  • Add all the ingredients into a small bowl and mix. Set aside.

Noodle Bowl

  • Soak the rice noodles in a large bowl of water for 15 minutes or until softened.
  • Cube the tofu into 1/2 inch pieces. 
  • Julienne the carrots and cucumbers. Shred the lettuce. Roughly chop the herbs. 
  • Over medium heat, add in the noodles with a bit of the soaking water to finish cooking. Drain and rinse with cold water. Transfer to a large mixing bowl. 
  • Add the vegetables, herbs, tofu, peanuts and dressing into the bowl with the vermicelli noodles. Toss until everything is evenly distributed. 
  • Serve warm. 

Categories: Mains Tags: asian noodles, noodle, tofu, vegan, vermicelli

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