Vegetarian Asian noodle salad

    40 min

    Asian style salad with rice noodles, hard boiled eggs, fried tofu, courgette and onion, tossed with a spicy Thai chilli sauce.

    1 person made this

    Serves: 4 

    • 4 eggs
    • 1 tablespoon vegetable oil
    • 1/2 large onion, sliced
    • 1 large courgette, julienned
    • 400g tofu, drained and cubed
    • 1 clove garlic
    • 7 red chilli peppers, chopped
    • 3 tablespoons fish sauce
    • 4 tablespoons lime juice
    • 2/3 teaspoon sugar
    • 1/3 teaspoon salt
    • 1L water
    • 225g rice noodles
    • 1/2 head lettuce, chopped

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place eggs in a saucepan with enough cold water to cover; bring to the boil. Remove from heat; cover saucepan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. Heat the oil in a pan over medium heat; add onion and courgette and cook until softened. Mix in the tofu; continue to cook and stir until browned on all sides.
    3. With a mortar and pestle, grind the garlic and chillies into a fine paste. Mix in fish sauce, lime juice, sugar and salt.
    4. Bring 1 litre of water to the boil in a pot. Turn off heat, and soak the noodles in the hot water for a minute or two to soften.
    5. In a large bowl, toss together the eggs, tofu mixture, garlic and chilli paste, noodles and lettuce.

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