• 20
    min
    Prep Time
  • 0
    min
    Cook Time
  • 20
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Salad
  • Allergens:soy,nuts
  • Seasons:summer
  • Cuisines:
  • Courses:dinner,lunch,summer

Recipe Description

A refreshing and tangy Vietnamese noodle salad, featuring crispy vegetables, hearty tofu, and a zesty lime dressing. Perfect for a light and satisfying meal.

Ingredients

  • 200g rice vermicelli noodles
  • 2 carrots, julienned
  • 1 cucumber, julienned
  • 200g tofu, pressed and cubed
  • 1 handful of fresh mint leaves
  • 1 handful of fresh cilantro
  • 50g roasted peanuts, crushed
  • For the dressing: juice of 1 lime, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon maple syrup, 1 garlic clove, minced, 1 small chili, finely chopped

Steps:

  1. Cook the vermicelli noodles according to package instructions, then rinse under cold water and drain.
  2. In a large bowl, combine the noodles, carrots, cucumber, tofu, mint, and cilantro.
  3. Prepare the dressing by whisking together the lime juice, soy sauce, rice vinegar, maple syrup, garlic, and chili.
  4. Pour the dressing over the salad and toss to combine.
  5. Garnish with crushed peanuts before serving.

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Cuisines, Dinner, Game Night, Lunch, New Years, Summer, Vietnamese | No Comments » on Vegan Bun Chay

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