Cherie Tu's Vietnamese inspired noodle salad is light, refreshing and filled with fresh veggies.
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.