Sign up
← Back to filtered recipes
Vietnamese Noodle Salad

Southeast Asian · 30 min · Easy · 2 servings

Vietnamese Noodle Salad

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

~710 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freehigh-protein
Plan it:

Method

  1. 1

    Cook the noodles

    ⏱ 5 min

    Cover the vermicelli with just-boiled water and leave until soft, then drain and rinse thoroughly under cold water. Shake dry and set aside.

  2. 2

    Make the dressing

    Whisk the lime juice, soy sauce, maple syrup, rice vinegar, garlic and green chili together with a splash of water. It should taste sharp and slightly too strong on its own.

  3. 3

    Fry the tofu

    ⏱ 10 min

    Heat the oil in a frying pan over medium-high heat and fry the tofu slabs until golden and firm on both sides. Cut into strips and toss with a spoonful of the dressing while still hot.

  4. 4

    Assemble

    Divide the noodles between deep bowls, one per serving. Pile the carrot, cucumber, lettuce, mint, cilantro and scallion on top, then add the tofu.

  5. 5

    Dress and toss

    Pour the dressing over just before serving and scatter with the crushed peanuts. Toss everything together at the table so the herbs stay fresh.

Notes

Contains peanuts. Use tamari, not standard soy sauce, if it needs to be gluten-free — most soy sauce is brewed with wheat. Dress it at the last moment — the noodles drink the dressing and the herbs wilt if it sits. Everything except the frying can be prepped hours ahead and kept in the fridge.

Cooking this later?Save to Pinterest