Vietnameseveganvia groq
Crispy Vietnamese Noodle Salad
A refreshing and crunchy vegan noodle salad inspired by Vietnamese flavors.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●8 oz noodlesrice noodles
- ●1 block lovely, crispy tofuextra-firm tofu
- ●1/4 cup vietnamese dressingsee instructions for recipe
- ●1 medium cucumbersliced
- ●2 medium carrotspeeled and grated
- ●1/4 cup mint leaveschopped
- ●1 tsp chili flakesoptional
- ●1 tsp saltto taste
- ●1 tsp peanut oilfor frying
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Instructions
- 1
Cook the noodles according to package instructions and set aside.
- 2
Cut the tofu into small cubes and marinate in a mixture of peanut oil, salt, and chili flakes for at least 30 minutes.
- 3
Heat a non-stick pan over medium-high heat and fry the tofu until crispy and golden brown. Drain on paper towels.
- 4
In a large bowl, combine the cooked noodles, crispy tofu, cucumber, carrots, and mint leaves.
- 5
In a small bowl, whisk together the Vietnamese dressing ingredients (see below) and pour over the noodle mixture. Toss to coat.
- 6
Serve immediately and garnish with additional mint leaves if desired.