Vietnamese style noodle salad


Not too far from home, we’ve found a shop that sells noodles, all sizes, thickness, rice, bean, egg and buckwheat, which is really good news because noodles are so versatile. Here is a quick and tasty salad that we have been making lately and really enjoying because of its freshness.

I make a peanut butter, soy sauce and sesame oil dressing for it and it’s incredibly nutty.

2 people

30 minutes

  • noodles: white vermicelli or flat rice
  • tofu
  • 8 radishes
  • a good handful of fresh coriander
  • 1 tomato
  • 1 avocado
  • 1 celery stick
  • 3 leaves lettuce
  • 2 carrots
  • sesame seeds
  • 2 spring onions

For the dressing:

  • 2 tablespoons peanut butter
  • 8 tablespoons soy sauce
  • 1 tablespoon sesame oil

Follow the instructions for the noodles of your choice. For vermicelli, you usually need to just soak them in hot water for a few minutes whereas you need to cook flat rice noodles. When they are cooked, run cold water on the noodles until they are cold, and place in your salad dish.

Cut the tofu into small sticks and fry in very hot vegetable oil until brown and crispy. Wrap in kitchen roll to soak excess oil.

Slice the radishes, the celery, the avocado, the green onion. Dice the tomato, peel and grate the carrots, cut the lettuce and chop the coriander and add in the salad dish. Add the fried tofu.

Then, finally toast the sesame seeds quickly in hot pan (with no oil) and sprinkle on top of the salad.

The dressing is very simple to make, you just put the peanut butter in a small bowl, add the soy little by little until well mixed and finally add the sesame oil.


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