Thedietco kitchen · Vietnam-inspired

Vietnamese Rice Noodle Salad

Name: Vietnamese Rice Noodle Salad
Total time: 25 min
Yield: 2 servings
Ingredients: 120 g dry rice noodles; 200 g firm tofu; 100 g shredded carrot; 120 g cucumber; 60 g lettuce; 1 lime; 2 tsp reduced-sodium soy sauce; 1 tsp sesame oil; 15 g peanuts

Estimated time: 25 min · Yield: 2 servings

Serving inspiration for Vietnamese Rice Noodle Salad — Vegan Vietnamese Rice Noodle Salad with Tofu (7242352372) — Serving inspiration; ingredients and presentation may differ.

Make Vietnamese Rice Noodle Salad at home with measured ingredients, step-by-step directions and a practical Thedietco tip. Makes 2 servings; estimated time 25 min.

This is a modern adaptation inspired by Vietnam-inspired. Ingredient quantities are for the full recipe; divide by the stated yield.

Serves / makes 2 servings

Ingredients

120 g dry rice noodles
200 g firm tofu
100 g shredded carrot
120 g cucumber
60 g lettuce
1 lime
2 tsp reduced-sodium soy sauce
1 tsp sesame oil
15 g peanuts

How to make it

Cook noodles and rinse in cold water.
Pan-sear tofu until golden.
Whisk lime juice, soy sauce and sesame oil.
Toss noodles, vegetables and tofu in dressing, then top with peanuts.

Serving inspiration; ingredients and presentation may differ. Photo: File:Vegan Vietnamese Rice Noodle Salad with Tofu (7242352372).jpg by tomatoes and friends · CC BY 2.0. Resized and converted to WebP.

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