Peanut noodle salad
Cold rice noodles in a creamy peanut dressing, with crunchy vegetables and crispy tofu.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4 people
- Vegan
Ingredients
Quantities adjust to the number of servings.
- Rice noodles200 g
- Firm tofu400 g
- Sunflower oil1 tbsp
- Peanut butter (no added sugar)3 tbsp
- Soy sauce3 tbsp
- Lemon1
- Sugar1 tsp
- Fresh ginger (a small piece)1
- Cucumber1
- Carrot200 g
- Spring onions½ bunch
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Soak the rice noodles in hot water following the packet instructions, then drain and rinse under cold water.
Pat the tofu dry, cut it into cubes and fry in the oil in a frying pan over a medium-high heat for 8–10 minutes until golden and crisp all over.
Whisk the peanut butter with the soy sauce, lemon juice, sugar, grated ginger and 3–4 tablespoons of warm water until smooth.
Cut the cucumber and carrots into thin strips and slice the spring onions.
Toss the noodles with the vegetables and the dressing, and top with the tofu.