I can eat this Noodle Salad Bowl every week!

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Bring a pot of water to a boil for the noodles.
2. Pat the extra firm tofu dry, crumble it into a large bowl, and add the soy sauce, dark soy sauce, umami powder and chili oil. Mix to coat, spread on a parchment-lined baking tray, and bake for 20-25 minutes.
3. When the water boils, turn off the heat. Soak the rice vermicelli in the hot water for about 5 minutes. Rinse and drain them under cold water, then set aside.
4. Cut the mini cucumber and carrot into matchsticks. Slice the long red chili. Thinly shred the iceberg lettuce. Rinse and drain the bean sprouts and set aside.
5. For the sauce, put a few slices of red chili in a bowl and grate in a large piece of garlic. Add the salt, cane sugar, kombu and 1/4 cup hot water, and stir until dissolved. Then add 1 cup cool water and the lime juice.
6. Coarsely crush the roasted peanuts in a mortar. Assemble the bowls with the vermicelli, lettuce, carrot, cucumber, chili, bean sprouts, crumbled tofu, cilantro and mint. Spoon over plenty of sauce and serve with lime wedges.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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