Rice noodle salad with tofu, carrot and mint

Name: Rice noodle salad with tofu, carrot and mint
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 150 g rice noodles (white or whole wheat ); 1 carrot (peeled and julienned); ½ cucumber (julienned); 375 g tofu (cut into cubes); 1 avocado (sliced); 150 g edamame; 100 g bean sprouts; 5 g mint (finely chopped); 2 tbsp soy sauce; 1 lime (juice of); 1 tsp agave syrup or sugar; 1 spring onion (sliced); peanuts (chopped); sesame seeds

A bowl of noodle salad topped with sliced cucumber, shredded carrot, tofu, peanuts, sesame seeds, and fresh herbs, with chopsticks resting on the bowl.

This refreshing salad with rice noodles, tofu, and carrot is bursting with flavour — thanks to the zesty lime, refreshing mint, and fragrant coriander. Inspired by the light and aromatic flavours of Vietnamese cuisine, it’s a standout favourite from our recipe developer Suzanne!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients

Servings: 2

150 g

rice noodles white or whole wheat
1

carrot peeled and julienned
½

cucumber julienned
375 g

tofu cut into cubes
1

avocado sliced
150 g

edamame
100 g

bean sprouts
5 g

mint finely chopped

For the soy-lime sauce

2 tbsp

soy sauce
1

lime juice of
1 tsp

agave syrup or sugar

For the toppings

1

spring onion sliced
peanuts chopped
sesame seeds

Instructions

Prepare the rice noodles according to the instructions on the packet.
Heat a little oil in a frying pan and fry the tofu until golden brown on all sides. Season with a pinch of salt or a dash of soy sauce.
Make the soy-lime sauce by mixing all the ingredients together in a bowl.
Divide the rice noodles between two plates, then top with the vegetables and tofu. Drizzle over the soy-lime sauce and finish with the toppings of your choice.