Vietnamese Noodle Salad

Leave the glass noodles soaking in warm water until soft. Make sure not to soak them for too long, as you want them nice and chewy. Depending on the temperature of the water (I used boiling hot water), this may take a shorter or longer time.
3,5 oz glass noodles
Drain the water and rinse with cold water. Leave aside.
Cut the tofu into strips and place them in a shallow tray to marinate. Add the soy sauce and the five-spice powder and let it marinate for a few minutes. After a few minutes, while preparing the rest of the ingredients, flip all the pieces so they are evenly marinated.
1 tofu block, 2 tablespoons soy sauce, 1 teaspoon five-spice powder
Stir-fry the tofu until golden brown and set it aside. Don’t discard the rest of the marinade; you can add it later to the salad.
Julienne the carrot and cucumber and finely slice the red chili. We use half a chili, but you can add it whole if you like the salad spicier.
½ cucumber, 1 carrot, ½ red chilli
Then, place the glass noodles in a big salad bowl together with the sliced veggies and chili. Add the fresh herbs, no need to cut them into small pieces, but you could. Also add the crushed peanuts, marinated tofu, and squeezed lime juice.
Fresh herbs, 1 lime, A handful of crushed peanuts
Make the peanut sauce by combining all the ingredients and whisking until you have a smooth consistency.
¼ cup peanut butter, 1 teaspoon brown sugar, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, ⅓ cup warm water
Pour the sauce over the noodle salad and combine all the ingredients. Serve and enjoy!

Ingredients

Noodle Salad

Peanut Sauce

Instructions

Nutrition