Noodle Salad With Crisp Tofu Recipe

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Noodle salad with crisp tofu

Elizabeth Hatfield

By
@LizfromOZ

By Donna Hay


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Rating:

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Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

5 oz
bean thread or dried thin rice noodles
1/4 c
peanut oil
12 oz
tofu, firm
2
carrots, shredded
1/2 c
peanuts, dry roasted chopped
1/2 c
cilantro, fresh leaves
2
cucumbers, sliced lengthwise

DRESSING

1 Tbsp
sesame oil
3 Tbsp
soy sauce
1 Tbsp
lemon juice

Directions Step-By-Step

1
Place the bean thread noodle in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain.
2
Heat a wok over high heat. Add the oil and tofu and fry for 5 minutes or until crisp. Drain.
3
To make the dressing, combine the sesame oil, soy and lemon juice.
4
To serve, toss the noodles with the tofu, carrots, peanuts, coriander and dressing. Place the cucumber on serving plates and top with the salad Serves 4. If using rice noodles, cook in boiling water until al dente, then drain.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Australian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy