serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Noodle Salads
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G
Watch The Full Episode Here
G
Ingredients
- 200 g rice noodles
- ¼ wombok, finely shredded
- ½ green apple, cut into matchsticks
- 1 carrot, shredded with julienne peeler
- 1 cup coriander sprigs, roughly chopped
- 1 cucumber, peeled into thin slices
- 150 g packet firm tofu
- 80 ml (⅓ cup) light soy sauce
- 60 g (½ cup) cornflour
- vegetable oil, for shallow frying
- 2 tbsp crushed peanuts
Dressing
- 2 long red chillies, coarsely chopped
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp sesame oil
- soy sauce, to taste
Instructions
- For the dressing, place all the ingredients in the small bowl of a food processor and blend until finely chopped and well combined.
- Cook the noodles according to packet instructions, then drain and refresh in cold water. Drain again.
- Place all the salad ingredients into a large bowl (reserving some of the coriander leaves for garnishing). Add the dressing and toss to coat. Transfer to a serving plate, scatter with the peanuts and the reserved coriander leaves.
- Cut the tofu into cubes, then place the soy sauce and cornflour in separate small bowls. Heat a good drizzle of vegetable oil in a large frying pan over medium high heat. Dip the tofu pieces in soy sauce, then toss to coat in the cornflour. Cook the tofu until browned on both sides, then serve on the side of the salad.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Noodle Salads
