Vermicelli noodle salad with tofu and peanuts
( SERVES 4 )

Vermicelli noodle salad with tofu and peanuts
Nadia Lim

Bite 10/12/2012

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4

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You can buy green mangoes, which are sour and very firm, in Asian grocery stores. They are a different variety to the ones you see in supermarkets. You can substitute a tart granny smith apple, cut into matchsticks, or a normal mango that is unripe.

Ingredients

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125 g Dried vermicelli noodles
1 serving Cornflour, for dusting
300 g Tofu - firm, sliced 1cm thick
1 tbsp Vegetable oil
1 cup Purple cabbage, shredded
2 Carrots, shredded
4 Spring onions, shredded
1 Green mango, flesh shredded
1 handful Bean sprouts
½ cup Mint leaves, torn
½ cup Coriander, chopped
1 Red chilli, chopped (or more, depending on how hot you like it)
½ cup Roasted peanuts, chopped

Asian dressing

1 Shallot, finely chopped
1 clove Garlic, minced
2 tsp Fish sauce
2 tsp Sesame oil
1 tbsp Rice vinegar
2 Limes, juiced
1 tbsp Sweet chilli sauce
1 tbsp Vegetable oil, or olive oil

Directions

  1. Place vermicelli noodles in a large bowl or medium sized pot.
  2. Pour over boiling water, cover and stand for 5 minutes until noodles are soft.
  3. Drain and, using scissors, snip in a few places (to shorten the length of the noodle strands).
  4. Season cornflour with a little salt and black pepper. Dust both sides of tofu slices in seasoned cornflour.
  5. Heat oil in a fry pan and add tofu.
  6. Cook for about 2 minutes on each side or until golden.
  7. Arrange noodles, vegetables, herbs and tofu on plates and scatter over peanuts.
  8. Combine all dressing ingredients and spoon over just before serving.
  9. Toss everything together with your chopsticks before eating.

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Comments

  • mwales
    mwales
    added 190 days ago

    Made this last night but swapped the tofu for chicken thigh. DELICIOUS and so easy.

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