-
20
minPrep Time -
0
minCook Time -
20
minReady in -
perYield -
350
calCalories
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:
- Cook the vermicelli noodles according to package instructions, then rinse under cold water and drain.
- In a large bowl, combine the noodles, carrots, cucumber, tofu, mint, and cilantro.
- Prepare the dressing by whisking together the lime juice, soy sauce, rice vinegar, maple syrup, garlic, and chili.
- Pour the dressing over the salad and toss to combine.
- 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