Thai · Lunch
Vegan Glass Noodle Salad
A cold Thai salad built on soaked mung bean glass noodles tossed with pan-fried tofu, shredded carrot, cucumber, scallion and cilantro, dressed in a lime, soy and brown-sugar dressing spiked with garlic and fresh chili. Finished with crushed peanuts for crunch and served chilled.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
430Calories
19.5gProtein
19.8gFat
48.2gCarbs
11.9gSugar
6.4gFiber
980mgSodium
0mgChol
3.1gSat Fat
610mgPotassium
180mgCalcium
4.1mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Soak the mung bean glass noodles in hot water for 10 minutes until pliable and translucent, then drain and cut into shorter lengths with scissors.
2
Sear
Heat the vegetable oil in a small skillet over medium-high heat. Fry the tofu cubes for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
3
Whisk
In a small bowl, whisk together the lime juice, soy sauce, brown sugar, minced garlic and sliced chili until the sugar dissolves.
4
Plate
Combine the drained noodles, fried tofu, shredded carrot, sliced cucumber, scallion and cilantro in a large bowl, pour over the dressing and toss until coated. Scatter crushed peanuts over the top and serve chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 2.8 oz80g dry weight mung bean glass noodles
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup60g carrot
- 1/2 cup60g cucumber
- 22 scallion
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp peanuts, roasted
- 4 tbsp60ml lime juice
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp brown sugar
- 2 clove2 clove garlic
- 22 small fresh chili
