2 tsp umami powder (add other seasoning ie chicken etc)
1 tbsp chili oil
1 tsp sugar
100g rice vermicelli
1 mini cucumber
1/2 carrot
1 long red chili pepper
1/4 head iceberg lettuce
80g bean sprouts
1/2 cup roasted peanuts
handful fresh cilantro
handful fresh mint
lime wedges to serve
SAUCE INGREDIENTS: aka fish sauce
few slices red chili pepper
1 large piece garlic
1 1/2 tsp salt
2 tbsp cane sugar
small piece kombu
1/4 cup hot water
1 cup cool water
juice of 1 lime
DIRECTIONS:
1. Preheat the oven to 400F/200C.
Bring a pot of water to boil for the noodles. Pat dry the extra firm tofu with a paper towel. Break apart and crumble the tofu into a large mixing bowl.
Add in the soy sauce, dark soy sauce, umami powder, sugar, and chili oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins
2. When the water comes to a boil, turn off the heat. Soak the rice vermicelli in the hot water for about 5mins. When the noodles are done, rinse and drain with some cold water and set aside
3. Chop the mini cucumber and carrot into matchsticks. Slice the long red chili pepper. Thinly shred the iceberg lettuce. Rinse and drain the bean sprouts and set aside
4. To make the sauce, start by adding a few slices of the red chili pepper to a mixing bowl. Grate in a large piece of garlic. Add the salt, cane sugar, kombu, and 1/4 cup of hot water. Stir to dissolve the salt and sugar. Then, add 1 cup of cool water and the lime juice
5. Coarsely crush the roasted peanuts in a pestle and mortar. Assemble your noodle salad with the rice vermicelli, shredded lettuce, carrots, cucumber, some red chili pepper, bean sprouts, crumbled tofu, fresh cilantro, and fresh mint. Generously spoon over some of the sauce and serve with some lime wedges
1 Comment
adapted from Yeung Man Cooking
serves 2 portions
BOWL INGREDIENTS:
350g extra firm tofu
2 tsp soy sauce
3 tsp dark soy sauce
2 tsp umami powder (add other seasoning ie chicken etc)
1 tbsp chili oil
1 tsp sugar
100g rice vermicelli
1 mini cucumber
1/2 carrot
1 long red chili pepper
1/4 head iceberg lettuce
80g bean sprouts
1/2 cup roasted peanuts
handful fresh cilantro
handful fresh mint
lime wedges to serve
SAUCE INGREDIENTS: aka fish sauce
few slices red chili pepper
1 large piece garlic
1 1/2 tsp salt
2 tbsp cane sugar
small piece kombu
1/4 cup hot water
1 cup cool water
juice of 1 lime
DIRECTIONS:
1. Preheat the oven to 400F/200C.
Bring a pot of water to boil for the noodles. Pat dry the extra firm tofu with a paper towel. Break apart and crumble the tofu into a large mixing bowl.
Add in the soy sauce, dark soy sauce, umami powder, sugar, and chili oil. Mix to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins
2. When the water comes to a boil, turn off the heat. Soak the rice vermicelli in the hot water for about 5mins. When the noodles are done, rinse and drain with some cold water and set aside
3. Chop the mini cucumber and carrot into matchsticks. Slice the long red chili pepper. Thinly shred the iceberg lettuce. Rinse and drain the bean sprouts and set aside
4. To make the sauce, start by adding a few slices of the red chili pepper to a mixing bowl. Grate in a large piece of garlic. Add the salt, cane sugar, kombu, and 1/4 cup of hot water. Stir to dissolve the salt and sugar. Then, add 1 cup of cool water and the lime juice
5. Coarsely crush the roasted peanuts in a pestle and mortar. Assemble your noodle salad with the rice vermicelli, shredded lettuce, carrots, cucumber, some red chili pepper, bean sprouts, crumbled tofu, fresh cilantro, and fresh mint. Generously spoon over some of the sauce and serve with some lime wedges