Vermicelli Salad

Vermicelli Salad
  • Vermicelli Noodles
  • Vegano Vietnamese Sauce
  • Bean Curd
  • Spiced Bean Curd
  • Spring Greens
  • Thai Basil
  • Mint
  • Cilantro
  • Daikon
  • Cucumber
  • Snap Peas
  • Red Pepper
  • Thai Chili
  • Carrot
  • Vegano Peanut Sauce
30 mins
Contains Allergens:
  • Soy,
  • Peanuts

This light and refreshing vermicelli noodle salad is packed with slivered veggies in a tangy Vietnamese rice vinegar dressing.

Step 1: Boil water

Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

Step 2: Prepare bean curd noodles

Cut folded beancurd lengthwise into noodles. Set aside.

Step 3: Prepare seasoned bean curd

Cut seasoned bean curd into thin slices. Set aside.

Step 4: Prepare vegetables

Thinly slice pepper, carrot, daikon, cucumber and snap peas.

Step 5: Cook noodles

Once water is boiling, add vermicelli noodles and cook for 5 minutes.

Step 6: Cook bean curd noodles

As vermicelli noodles finish cooking, add plain bean curd noodles to the boiling water and cook for 15 seconds.

Step 7: Strain noodles

Remove vermicelli and bean curd noodles from the stove and strain.

Step 8: Prepare the noodles

Return strained noodles to the pot or a large bowl. Pour Vegano Vietnamese Sauce on noodles, mix well and set aside.

Step 9: Cook seasoned bean curd

Fry seasoned bean curd slices with 1 tbsp of vegetable/olive oil on each side for 3 minutes or until crispy.

Step 10: Prepare chilli pepper

Remove seeds and cut chilli pepper into small slices.

Step 11: Plate your meal

In a medium bowl, add vermicelli noodles, spring greens, pepper, carrot, daikon, cucumber and snap peas. Top with fried seasoned bean curd slices, thai basil, and chili pepper to taste.

Per Serving
Calories 550
Fat 6g
Carbohydrates 95g
Protein 14g
  • Vegetable/Olive Oil

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