Vietnamese Pasta Salad
Explore the flavors of Vietnam with San Remo Egg Pasta! A nutritious twist from Adelaide Nutritionist Phoebe. Perfect for 4, this salad combines crispy tofu and fresh veggies. Try it now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.com.au.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- San Remo Pasta Pro 500g
- 2 tbsp honey
- 2 tbsp tamari or soy
- 2 tsp sesame oil
- 2 tsp siracha *optional
- 400g firm tofu, cubed
- cucumber, thinly sliced
- fresh mint and coriander leaves
- roasted peanuts, chopped
- lettuce, shredded
- snow peas, sliced
- fried shallots
- chilli and lime juice, to serve
- 2 tbsp rice wine vinegar
- pinch of salt and caster sugar
- 2 carrots, thinly sliced
- 1 -2 limes, juiced
- 4 tsp maple syrup
- 4 tsp fish sauce
- 4 tsp tamari or soy sauce
- ¼ of a red chilli, finely chopped and remove seeds if prefer less heat
