Vietnamese noodle salad
Light and refreshing, this salad strikes the perfect balance of sweet, tangy, and savory flavors. Packed with fresh vegetables and drizzled with dressing, it’s finished with peanuts and herbs for a simple dish that tastes complex. With protein, veggies, and healthy carbs, it’s wholesome, satisfying, and perfectly customizable!
Ingredients
(SERVINGS: 2)
For the dressing:
- Juice of a lime
- 1 tbsp. soy sauce
- 1 tbsp. granulated sugar
- 3 tbsp. rice vinegar
- 1 garlic clove, crushed
- 1 tbsp. water
For the tofu:
- A block of tofu, cubed, drained, and pressed
- 1 tbsp. soy sauce
- 1 tbsp. maple syrup
- 1 clove of garlic, crushed and minced
For the salad:
- 2 vermicelli noodle nests
- Handful of iceberg lettuce, grated
- 1 carrot, sliced into ribbons
- 1 bell pepper, sliced
- Half a cucumber, diced into cubes
- Handful of fresh mint and coriander
- Peanuts to serve
Preparation
- Prepare the dressing: Make the dressing by combining all of the ingredients and set aside.
- Mix and fry: Mix the tofu with the soy sauce, garlic, and maple syrup. Fry in a little oil for 5 minutes until sticky, then set aside.
- Assemble: Cook the noodles to packet instructions, then build your noodle bowl. Start with noodles and shredded lettuce. Add the tofu and vegetables, then garnish with herbs and peanuts. Top with the dressing. Enjoy!
Tips
Customize your salad by adding your favorite veggies or swapping in other proteins like tempeh or tofu. Both are easy to find at most Asian supermarkets!
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