Saigon noodle salad

Gluten Free, Vegetarian, Dairy Free

2 Servings, 660 Calories/Serving

30 Minutes

Rice vermicelli are a dream for any cook in a hurry: The slender noodles cook in minutes, an ideal starting point for a quick, satisfying meal. For more protein and flavor, we top this refreshing salad with another of our favorite time savers, Hodo Soy’s braised tofu, infused with a savory five-spiced caramel sauce.

Ingredients

  • 5 ounces rice vermicelli noodles
  • 3 scallions
  • Fresh ginger
  • 1 Thai chile
  • optional
  • Dressing base (rice vinegar - tamari - sesame oil)
  • Persian cucumber
  • Red radishes
  • Fresh mint
  • Bean sprouts
  • ½ pound Hodo Soy braised tofu

Instructions

1

Cook the noodles

In a pot, bring 4 cups salted water to a boil. Add the noodles and cook, stirring once or twice, until just tender, 4 to 6 minutes. Drain and toss with 1 to 2 teaspoons oil to prevent sticking. While the water comes to a boil, prepare the scallion oil.

2

Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
In a heatproof bowl, combine the scallions with ½ teaspoon salt and up to ½ teaspoon sugar. In a pan over high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Pour the hot oil over the scallions and let stand until ready to serve. Do not wipe out the pan.

3

Make the dressing

  • Peel and finely chop the ginger.
  • If using, remove the stem from the Thai chile; finely chop the chile.
In a small bowl, combine the ginger, dressing base, and as much Thai chile as you like. Season the dressing to taste with salt.

4

Make the cucumber-radish salad

  • Thinly slice the cucumber crosswise.
  • Thinly slice the radishes.
  • Tear the mint leaves into coarse pieces.
In a mixing bowl, combine the cucumber, radishes, mint, bean sprouts, and 2 tablespoons of the dressing; toss to coat and season to taste with more salt, if needed.

5

Cook the tofu

  • Cut the tofu into ¼-inch-thick strips.
In the same pan used for the scallion oil, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the tofu and cook, turning once, until browned, 3 to 5 minutes per side.

6

Serve

Transfer the noodles to individual plates. Top with cucumber-radish salad and the tofu; drizzle with the scallion oil. Serve with the remaining dressing on the side.

Nutrition per serving: Calories: 660, Protein: 19 g, Total Fat: 33 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 11.5 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates 72 g, Fiber: 6 g, Added Sugar: 2 g, Sodium: 1090 mg

Contains: soy

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