1Place the bean thread noodle in a bowl and cover with boiling water. Allow to stand for 5 minutes, then drain.
2Heat a wok over high heat. Add the oil and tofu and fry for 5 minutes or until crisp. Drain.
3To make the dressing, combine the sesame oil, soy and lemon juice.
4To 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.