Vermicelli Noodle Salad Recipe that's FULL OF FLAVOUR!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Put the carrot matchsticks in a bowl with the soy sauce, rice vinegar, sesame oil, lime juice and cane sugar. Mix well and let it marinate for about 10 minutes.
3. Cut the cucumber into matchsticks.
4. When the water boils, turn off the heat and soak the vermicelli for 5 to 7 minutes.
5. Pat the tofu dry and slice it into strips.
6. Heat a non-stick pan over medium heat and add a dash of olive oil. Sear the tofu for about 1 minute per side, then season with salt and pepper.
7. When the noodles are al dente, add a handful of ice to the pot to stop them cooking further.
8. Plate the noodles and pile on the carrot, cucumber, red leaf lettuce, mint and cilantro. Add the tofu and the optional chopped red chili. Top with bean sprouts, crushed roasted peanuts and a spoonful of the pickling juices.

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

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CarrotLimeCucumberTofuLettucePeanutBean sproutExtra firm tofu