Vietnamese rice noodle salad with almonds
Vietnamese rice noodle salad with almonds
Ingredients
For the salad
- 50g carrot, julienned
- 50g cucumber, julienned
- 20g lettuce, chopped
- 110g dry vermicelli noodles
- 150g firm tofu, sliced thickly
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 60g roasted almond, chopped
- 2 sprigs mint, chopped
- 2 sprigs coriander, chopped
For the dressing
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp white sugar
- 1 clove garlic, minced
- 1 tsp red chilli, minced
- 1 tsp canola oil
For garnishing
- 1 tsp fried shallots
Method
- In a small bowl, mix together dressing ingredients then set aside.
- Prepare vermicelli noodles according to packet instructions. Once the noodles have softened, drain the water and set aside for any excess to drain off.
- Heat olive oil in a small non-stick pan over medium heat. Pan fry tofu until the surface is brown, about 3-4 minutes. Add in soy sauce and gently stir to coat.
- Combine the salad and dressing ingredients together in a large bowl. Mix well.
- Divide noodles into two bowls then garnish with fried shallots and serve immediately.
Tips
This recipe can be made ahead and stored in the fridge to be served as a cold noodle salad the next day. If preparing ahead, mix in almonds and sprinkle fried shallots right before serving.Credit
Recipe developed by Sarah Leung and Amanda Wong for Nuts for Life.| Nutrients per serve | |
| Energy | 2,257kJ |
| Protein | 24.3g |
| Fat | 28.7g |
| Saturated fat | 3.2g |
| Carbohydrate | 59.2g |
| Sugars | 11.4g |
| Dietary fibre | 3.1g |
| Sodium | 1,841mg |
For information purposes only. ©2025 Nuts for Life