noodle salad
with chilli tofu
- 200g dried rice vermicelli
- 3 carrots, thinly shredded using a julienne peeler
- 160g bean sprouts
- 1 cup (16g) coriander (cilantro) leaves
- 1 cup (16g) mint leaves
- ½ red onion, thinly sliced
- 2 long red chillies, thinly sliced
- ½ cup (70g) roasted salted peanuts
chilli tofu
- 600g firm tofu, drained and cut into cubes
- ½ cup (150g) Asian chilli jam+
- 1 tablespoon grapeseed oil
- 3 green onions (scallions), chopped
ginger soy dressing
- ⅓ cup (80ml) lime juice
- 2 tablespoons soy sauce
- 1 tablespoon finely grated ginger
- Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.
- To make the chilli tofu, preheat oven grill (broiler) to medium-high.
- Place the tofu, chilli jam and oil in a bowl and gently toss to coat. Place the tofu on a baking tray lined with non-stick baking paper and grill for 6–7 minutes. Add the green onion and grill for a further 6–7 minutes or until the tofu is crisp and golden.
- While the tofu is grilling, make the ginger soy dressing. Combine the lime juice, soy sauce and ginger.
- Divide the noodles, carrot, bean sprouts, coriander, mint and onion between bowls. Pour the ginger soy dressing over and toss to combine. Top with the chilli tofu, chilli and peanuts. Serves 4
+ Find Asian chilli jam in the Asian section of select supermarkets or at Asian grocers. Where possible, choose a good-quality one.
TIP
These noodles are just as tasty for lunch the next day – in fact – the flavours deepen overnight.
Photography: Con Poulos
© DONNA HAY GROUP
