VIETNAMESE RICE NOODLE SALAD WITH GRILLED TOFU
This looks a bit lengthy but its really not that complicated. This may be one of the greatest things I have ever cooked up. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She describes it perfectly: "Silky rice noodles, cool cucumbers, and refreshing mint are spiced up with chili garlic sauce". Serve with extra lime wedges & more chili garlic sauce.
Provided by Mindelicious
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put water onto boil for the noodles.
- Prepare the dressing by mixing all the ingredients together and stir vigorously, set aside.
- Slice the tofu into 8 equal pieces widthwise then slice those rectangles corner to corner to form long triangles. Place in a single layer on a large plate and pour 6 tbsp of the dressing over top along with the soy sauce. Let marinate while you prepare everything else.
- Your water should be boiling so add the noodles and cook accordingly to the package directions.
- While the noodles are cooking prep all the veggies if that still needs to be done.
- The noodles should be ready so drain them and run under cold water for about a minute to cool them down. Add all the veggies, greens, and mint to the noodles, combining well (use your hands if need be) and set aside.
- Combine the gremolata ingredients in a small bowl, set aside.
- Heat a cast iron grill or skillet over medium high heat, spray with nonstick cooking spray and grill the tofu on each side for about 4 minutes or until it starts to brown. Add the excess marinade to the noodles.
- Assembly: Scoop the noodles into 6 bowls, add 2-3 pieces of tofu on the side of each bowl and sprinkle with the gremolata. Serve with extra lime wedges and extra chili garlic sauce.
Nutrition Facts : Calories 237.4, Fat 5.7, SaturatedFat 1, Sodium 457.3, Carbohydrate 39.2, Fiber 3, Sugar 2.8, Protein 9
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
VIETNAMESE RICE NOODLE SALAD
We made this dish by Bobby Flay to go with a crispy, grilled duck we're doing on the BGE tonight. We started out with a big bowl of steaming, salted edamame and a chilled Sauvignon Blanc. Note: to this we added a chopped green onion, Thai chili sauce, and rice wine vinegar just to finish it off. Great warm weather food!
Provided by Penny Stettinius
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
- Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
- Drain, rinse well with cold water and drain again.
- In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
- Toss well and garnish with chopped nuts.
Nutrition Facts : Calories 522.5, Fat 5.3, SaturatedFat 0.8, Sodium 1769.9, Carbohydrate 110.5, Fiber 4.7, Sugar 8.4, Protein 7.5
VIETNAMESE RICE NOODLE SALAD
Make and share this Vietnamese Rice Noodle Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic and the chile. Whisk well. Taste: if it's too pungent, add more water, 1 tablespoon at a time. If you'd like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you're going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn't knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.).
- Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water and then spread the cooked noodles on the towel to drain further.
- Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.).
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
VIETNAMESE RICE NOODLE SALAD
Categories Salad Nut Pasta Side Quick & Easy Backyard BBQ Peanut Summer Noodle Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Soak noodles in hot water 10 minutes, then drain in a large sieve.
- Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.
- Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.
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