Thai Noodle Salad

Rice Noodle Salad w Chicken & Green Beans-002
Posted in: , , ,
Prep: 15 min
Cook: 5 min
Dietary: , , ,
Serves:
4
Cost: $$

Ingredients

  • 200 grams dried vermiceli noodles
  • 200 grams firm tofu plain or flavoured
  • 1 Lebanese cucumber halved, thinly sliced
  • 200 grams cherry tomatoes halved
  • 1 red onion thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 large red chilli finely sliced
  • Optional roasted peanuts to serve

Dressing

  • 1 tablespoon fish saace
  • 1 tablespoon salt reduced soy sauce use gluten free if desired
  • 2 teaspoons sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar

Directions

  1. Cook and drain vermicelli noodles according to packet instructions and place in a large bowl
  2. Spray a frypan with oil and cook tofu for 2 minutes on each side until lightly browned. Slice into thin strips and add to the noodles
  3. Add cucumber, tomatoes, onion, mint, coriander and chilli to the noodles
  4. Place fish sauce, soy sauce, sesame oil, lime juice and sugar in jar and shake to combine
  5. Pour over the noodles and salad and gently stir to combine
  6. Serve with roasted peanuts

Serves in 1 portion

  • Vegetables1
  • Cereals2
  • Lean meat or Alternatives0.5
  • Unsaturated Spreads/Oils0.5

Tips

Substitute tofu with cooked chicken or beef strips.

Marinate your own tofu overnight in a mix of crushed garlic, ginger and soy sauce.

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