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Vermicelli Noodle Salad Recipe

Serves 4
  • Steps
  • Ingredients

Steps

  • Cook the vermicelli according to packet instructions. Drain, rinse with cold water and set aside.
  • For the chilli lemongrass tofu, preheat a non-stick frying pan over medium heat and fry tofu on each side until golden brown. Remove from the pan.
  • Clean the frying pan and return to medium heat. Sauté the garlic and lemongrass for 2 minutes until fragrant. Add the soy sauce, coconut sugar and chilli flakes, then increase heat to high and bring to the boil. Once boiling, return the fried tofu to the pan and stir for 1 minute until the tofu is evenly coated with the sauce.
  • To serve, divide the cooked vermicelli into four bowls. Add the lemongrass chilli tofu, cucumber, lettuce, carrot, bean sprouts, basil and mint. Top with crushed roasted peanuts, fried shallots and a lime wedge. Generously spoon on the nuoc cham, mix through and enjoy.