Thai Rice Noodle Salad
Refreshing and light rice noodle salad with chili, lime, soy sauce, coriander and tofu
Equipment
- Weighing scales
- Saucepan
- Blender
- Strainer
- Mixing bowl
- Spatula
- Chopping board
- Chefs knife
- Serving bowl
Ingredients
For the noodles
- 400 g Vermicelli rice noodles (cooked weight)
- 20 ml Sesame oil
- 2 g Sea salt
For the salad
- 300 g Tofu (diced and fried)
- 100 g Red onion (sliced and saute)
- 100 g Carrot (julienned)
- 100 g Courgettes (Zucchini) (julienned)
- 200 g Green mango (julienned)
- 120 g Cherry tomato (confit)
- 30 g Coriander (chopped)
Sauce
- 40 g Thai chili paste
- 40 g Soy sauce
- 50 g Brown sugar
- 80 ml Lime (juice)
To garnish
- 120 g Cashew (toasted)
- 30 g White sesame seeds
- 10 each Edible flowers
Method
Make the dressing
- Add the Thai chili paste, soy sauce, brown sugar and lime juice to a saucepan. Bring to a gentle boil, whisking until the sugar has dissolved and the dressing is smooth. Remove from the heat and leave to cool completely.40 g Thai chili paste, 40 g Soy sauce, 50 g Brown sugar, 80 ml Lime
Cook the noodles
- Blanch the vermicelli rice noodles in boiling water for 2–3 minutes, or according to the packet instructions. Drain well, rinse under cold water, then drain again thoroughly.400 g Vermicelli rice noodles
Season the noodles
- Toss the cooled noodles with sesame oil and sea salt. This helps prevent the noodles from sticking together and adds a light nutty flavor.20 ml Sesame oil
Prepare the cherry tomatoes
- Season the cherry tomatoes and leave them in a warm place to gently marinate and dehydrate until softened and slightly concentrated in flavor.120 g Cherry tomato
Prepare the salad ingredients
- Dice and fry the tofu until golden. Slice and sauté the red onion. Julienne the carrot, courgette and green mango. Chop the coriander.300 g Tofu, 100 g Red onion, 100 g Carrot, 100 g Courgettes (Zucchini), 200 g Green mango, 30 g Coriander
Mix and dress the salad
- In a large mixing bowl, combine the noodles, tofu, red onion, carrot, courgette, green mango, cherry tomato confit and chopped coriander. Add some of the cooled dressing and gently mix everything together until lightly coated. Check the seasoning and adjust with salt, extra lime juice, soy sauce or chili paste if needed.2 g Sea salt
Garnish and serve
- Transfer the salad to a serving bowl. Spoon a little extra dressing over the top just before serving, then garnish with toasted cashews, white sesame seeds and edible flowers. Serve chilled or at room temperature.120 g Cashew, 30 g White sesame seeds, 10 each Edible flowers
Nutrition Facts
Serving: 300gCalories: 569kcalCarbohydrates: 72gProtein: 19gFat: 26gSodium: 824mgPotassium: 991mgFiber: 7gSugar: 26gVitamin A: 5427IUVitamin B1: 0.4mgVitamin B2: 0.3mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 0.5mgVitamin C: 80mgVitamin E: 1mgVitamin K: 120µgCalcium: 320mgCopper: 1mgFolate: 84µgIron: 8mgManganese: 2mgMagnesium: 194mgPhosphorus: 343mgSelenium: 16µgZinc: 3mg
