Rice noodles, crunchy veggies and crispy tofu make this Vietnamese-inspired rice noodle salad absolutely irresistible!

Prep time
10 mins
Cook time
12 mins
4 serves


    For the noodle salad:

  • 250g dried vermicelli rice noodles
  • 4 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sugar
  • 2 tsp fresh grated ginger
  • 2 garlic cloves minced
  • 3 cups shredded green cabbage
  • 2 medium carrots, shredded or julienned
  • ½ medium cucumbers, julienned
  • ½ cup chopped fresh coriander
  • ½ cup chopped fresh mint leaves
  • 2 spring onions, finely sliced
  • ⅓ cup roasted peanuts
    For the crispy tofu:

  • 500g extra firm tofu, drained and pressed
  • 2 tsp sesame oil
  • 4 tbsp hoisin sauce

How to make:

    Make the crispy tofu:

  1. Cut tofu into bite-sized cubes.
  2. Coat a large, flat-bottomed pan with sesame oil and place it over medium heat. When the oil is hot, add the tofu cubes in a single layer.
  3. Cook the tofu for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
  4. Pour the hoisin sauce over the tofu and flip a few times to coat. Cook another minute or two, until the sauce thickens up just a bit.
  5. Remove tofu from heat and transfer it to a plate.
    Make the noodle salad:

  1. Cook rice noodles according to instructions on packet. Rinse with cold water and leave in a colander to drain.
  2. Whisk the vinegar, soy sauce, sesame oil, sugar, ginger and garlic together in small bowl.
  3. Place the noodles into a bowl and add the cabbage, carrots, cucumber, coriander, mint and spring onions. Pour the dressing over the noodles and toss to coat.
  4. Divide the noodle salad onto plates or into bowls. Top with tofu and peanuts. Serve.