Asian salad

Prep: 20 mins
Cook: 15 mins
Asian salad
Fresh, light and a brilliant main course salad combined with a sweet and sour dressing and topped off with roasted nuts.
 

2 tbsp sunflower oil

250g tofu, drained well, patted dry, and cubed

350g cooked vermicelli noodles, separated

2 carrots, halved crossways and sliced into thin strips

1 small cucumber, quartered lengthways, seeded, and sliced into thin strips

150g white cabbage, shredded

1 red pepper, seeded and thinly sliced

3 spring onions, thinly sliced

2 handfuls mint leaves, chopped

2 handfuls basil leaves, torn

1 Little Gem lettuce, leaves separated

75g salted peanuts, roughly chopped

For the dressing

5 tbsp rice wine vinegar

4 tsp caster sugar

1 medium-sized red chilli, seeded and diced

In a medium sized pan, heat the oil and fry the cubed tofu for about 10 minutes, turning over regularly until golden.

Drain on kitchen paper.

Add the noodles to the pan, with a tablespoon or so of water and heat through.

Mix together the ingredients for the dressing.

Combine the noodles, carrots, cucumber, cabbage, red pepper, spring onions and half the herbs in a bowl, pour the dressing over and toss together. 

Place the lettuce leaves on a large serving plate, top with the noodle salad, tofu, remaining herbs and peanuts before serving.

Serves
4

Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Pasta & Noodles, Vegetables, Sugar, Nuts, Oil, Tofu

Recipe Type
Dinner, Healthy, Quick Meals, Salads, Vegetarian

Cuisine
Asian

Special Info
Vegetarian

Level of Difficulty
Easy

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