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
- Soy,
- Gluten,
- 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
