Wusthof Vietnamese Noodle Salad
We transformed tofu, fresh vegetables and noodles into this delicious and nutritious salad, as part of the @wusthof Mise en Place series.This recipe is especially significant for us, as it brings us back to when we would cook with our mums in the kitchen at home. Years later, we’re still coming up with new recipe ideas, and one thing that makes it so much easier is having reliable, high-quality equipment, like the WÜSTHOF knives we used here.
Serves
Ingredients
For the salad
<item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>2 medium carrots<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>10g fresh mint<item-todo-done><item-todo-done>30g coriander leaves<item-todo-done><item-todo-done>1 romaine lettuce<item-todo-done><item-todo-done>200g rice vermicelli noodles<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done>
For the dressing
<item-todo-done>2 tbsp caster sugar<item-todo-done><item-todo-done>1 tsp dried chilli flakes<item-todo-done><item-todo-done>2 tbsp rapeseed oil<item-todo-done><item-todo-done>4 tbsp rice vinegar<item-todo-done><item-todo-done>4 tbsp light soy sauce<item-todo-done><item-todo-done>5cm piece of fresh ginger grated<item-todo-done><item-todo-done>1 garlic clove<item-todo-done>
To serve
<item-todo-done>25g salted peanuts<item-todo-done><item-todo-done>1 lime<item-todo-done>
Before you start
Tofu press or 2 clean tea towels and a weight l Large frying pan l Line a plate with kitchen paper l Small frying pan l Kettle boiled
Cook the tofu
- Press the tofu for at least 10 minutes using the tofu press or for at least 30 minutes placed between two clean tea towels with a heavy weight on top
- Place the pressed tofu on its side and cut it lengthways into 4 sheets
- Pour oil into the large frying pan until it’s 1cm deep and place over a medium heat
- Lay the tofu sheets in the hot oil and fry on both sides until golden brown and crispy
- Transfer to the plate lined with kitchen paper to drain
- Cut the tofu sheets into matchsticks
- Season with a little salt and set aside
Prepare the vegetables and herbs
- Peel, trim and shred the carrots into matchsticks
- Cut the cucumber in half lengthways, scoop out the watery seeds and cut into matchsticks
- Trim the spring onions, cut them into 5-cm lengths and finely slice
- Cut the lettuce lengthways into quarters and cut out the white centres
- Shred the leaves
- Pick the herb leaves, discard the mint stems and finely slice the coriander stems
- Trim and finely slice the chilli
- Cut the lime into wedges
Prepare the peanuts and noodles** **
- Put the peanuts in a dry pan and fry over a medium heat until golden Cook the noodles
- Place the noodles in a bowl, cover with boiling water and leave to soak for 8 minutes
- Drain and return to the mixing bowl
- Cover with cold water and leave to soak for 1 minute
- Drain
Make the dressing
- Peel and finely grate the ginger and garlic
- Add to a small bowl along with the rest of the dressing ingredients
- Stir to combine
Build the salad
- Put the carrot, cucumber, spring onion, lettuce, half the coriander, half the mint and three quarters of the dressing into a bowl and toss to coat
- Divide between serving bowls
- Sprinkle over the remaining herbs, the chopped red chilli and toasted peanuts
- Drizzle over the remaining dressing
- Top with the tofu matchsticks and serve immediately with lime wedges