I made this cold noodle salad for a picnic with my friend. It tastes wonderful left in the fridge after a few hours so it is the perfect meal to make ahead of time. One batch also makes enough for 4-5 servings so it is great for packed lunches throughout the week. I served it with some crispy tofu, stir-fried greens, and soy roasted aubergine from my first book.
Cold rice noodle salad with crispy tofu and soy roasted aubergine.Print This
- For the salad dressing:
- -1 tablespoon olive oil
- -2 tablespoons toasted sesame oil
- -2 tablespoons rice wine vinegar
- -1 tablespoon honey (or agave or cane sugar)
- -1 teaspoon finely minced ginger ( or ginger paste)
- -2 tablespoon of soy sauce
- -Salt to taste
- For the noodle salad:
- -1/2 red cabbage, finely sliced or julienned
- -2 large carrots, peeled into ribbons with a julienne peeler
- -Bunch of spring onion, sliced into 1 inch pieces
- -2 large sweet red peppers, finely sliced
- -200g sugar snaps, sliced in 1/2 diagonally
- -Vermicelli Rice noodles 225g
- For the tofu:
- -200g of extra-firm tofu, drained
- -2 TBSP soy sauce
- -2 TBSP mirin
- -1 tablespoon of coconut oil.
- To make the salad add all of the vegetables to a large bowl. Prepare the noodles as instructed on the packet, rinse and drain well. Combine the noodles with the vegetables.
- To make the salad dressing, whisk all of the ingredients together. Pour over the noodle salad, cover and refrigerate until time of eating.
- Next make the tofu by whisking the soy sauce and mirin in a small bowl to make the marinade. Slice the tofu into strips and place in a shallow dish. Pour the marinade over the tofu and cover. Allow to marinate for an hour in the fridge. When ready to eat. Heat a tablespoon of coconut oil in a wok or frying pan over medium-high heat. When the pan is hot add the tofu along with any remaining marinade and fry for 4-6 minutes until golden and crispy. Turning once throughout.
Lasts 2-3 days in the fridge!