Vietnamese Peanut Noodles Salad
Rice noodles with cruncy tofu and vegies topped with peanut dressing and chilly shallot oil
Equipment
- 1 Cooking pot For the noodles
- 1 Dressing jar For the peanut dressing
- 1 Serving bowl
- 1 Cutting board
- 1 Chef knife
- 1 Mandoline slicer
Ingredients
- 225 gr Rice noodles Half a pack cooked for 10 min in boiling water. Then drained and rinsed in cold water. Then mixed with 2 Tbsp. of sesame oil to prevent sticking.
Crunchy Tofu Cubes
- 150-300 Gr Tofu Depending on how many servings. This amount will do for 2-3 people. The tofu must be rained and dried with a paper towel.
- ½ Cup Cornstarch To coat the tofu
- ¼ Cup Olive oil or any cooking oil For frying the tofu
Vegetebles
- 2 Cucumbers Seeds are scooped with a spoon, see the video. and thinly sliced
- 2 Carrots Thinly shredded with mandoline. or thinly sliced with a knife
- ¼ Red cabagge Shredded or thinly sliced
- 1 Cup Cilantro Chopped
- 2 Green onions Chopped
- 1 Limes Cut to quarters - to serve with
Peanut Dressing
- ½ Cup Organic peanut butter
- ¼ Cup Coconut milk Or any non dairy milk
- ½ Fresh orange juice from half of orange
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1 Tsp Ground ginger Optional
Toppings
- 3 Tbsp. Crushed peanuts
- 3 Tbsp. Crispy shallots chilly oil
Instructions
- Cook the noodles according to the instructions on the back of the package or for about 10 minutes in boiling water, when they are soft enough to eat, rinse them under a stream of cold water, and massage the noodles with some sesame or olive oil to prevent sticking.
- Mix the tofu with the cornstarch until each tofu cube is well covered.
- Heat oil in a pan and fry the tofu cubes on medium-high heat for about 7 minutes on each side or until golden. Remove to a plate with absorbent paper.
- Chop all the vegetables into thin strips and set aside until serving. Chop the cilantro and green onion as well.
- Mix all the peanut dressing ingredients well, you can either use a whisk or a hand mixer if you have one.
- Place noodles in a bowl. Add a handful of each vegetable on top, crispy tofu cubes in the middle, and fresh herbs.
- Season with lime, peanut sauce, and crispy shallot chili oil. Add a spoonful of peanuts on top and start munching. Enjoy!!
Notes
The caloric value does not include the peanut sauce and the toppings, an addition of 3 tablespoons of the peanut sauce is equivalent to about another 150 calories. You can add only lime and soy sauce to the salad if you want to keep a lower calorie value.