Asian noodle salad recipe


  • Yield: 1 Serving
  • Preparation Time: 10 Minutes
  • Cooking Time: 5 Minutes


  • 100 g rice vermicelli noodles
  • ½ garlic clove, crushed
  • 4 teaspoons reduced-salt tamari or soy sauce
  • 1 teaspoon lime juice, or to taste
  • Pinch of dried chilli flakes (optional)
  • 170 g firm tofu, cut into 2 cm cubes
  • Oil spray
  • ¼ medium red pepper, seeds removed and thinly sliced
  • 40 g sugar snap peas, trimmed and sliced
  • ¼ medium carrot, cut into matchsticks (julienned)
  • 1 small handful baby spinach leaves
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon chopped fresh mint
  • ½ lime, cut into wedges
How to Make It
  1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool.
  2. Meanwhile, whisk the garlic, tamari or soy sauce, lime juice and chilli flakes (if using) together in a shallow bowl. Add the tofu and gently turn to coat. Cover with cling film and refrigerate for 30 minutes to marinate.
  3. Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the tofu and cook for 4–5 minutes or until all sides are browned, turning occasionally. Transfer to a plate and set aside.
  4. To serve, place the noodles, pepper, sugar snap peas, carrot, spinach, coriander and mint in a bowl and toss gently to combine. Top with the tofu and serve with lime wedges on the side.

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