Vietnamese Green Noodle Salad
Servings: 2
Calories: 499kcal
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Ingredients
- 9 oz (250 g) firm tofu
- 3 tbsp soy sauce
- ½ tsp chili flakes
- 4 oz (115 g) rice noodles (or rice stick noodles)
- 4 spring onions (small)
- ½ cucumber
- 1 ¾ cups (20 g) parsley, fresh (or cilantro leaves)
- ½ cup (10 g) mint, fresh
- ½ cup (10 g) basil, fresh (plus more for plating, ½ cup = 10g)
- ½ jalapeño (without seeds)
- 3 tbsp white vinegar
- 1 tbsp maple syrup (or honey)
- 1 tbsp olive oil
- 2 tbsp water
- Salt and pepper to taste
- 1 tbsp peanuts
Optional
- 1 carrot (optional)
Instructions
- Cover the tofu with kitchen towels and then press it between two plates to remove the excess moisture. If necessary, change the towels and press again.
- Cut tofu into 1 inch cubes and season with soy sauce, chili flakes, salt and pepper to taste. Rest until needed.
- Cook noodles in a large saucepan of boiling salted water according to package instructions. Drain; rinse under cold water, then drain again. Let them cool.
- Slice thinly 1 green onion and ½ a persian cucumber. If you're using carrot, peel it into strips.
- Blend or process until a fine paste 3 spring onions, parsley leaves, mint leaves and basil leaves, ½ a jalapeño without seeds, vinegar, maple syrup, olive oil and water. Season with ½ teaspoon salt and ¼ tsp freshly ground pepper.
- Plate your noodles with green sauce, green onions, cucumber and tofu. Finish with some basil leaves and peanuts. Enjoy.
Nutrition
Calories: 499kcal | Carbohydrates: 68g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 2248mg | Potassium: 697mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5698IU | Vitamin C: 86mg | Calcium: 335mg | Iron: 7mg