Vietnamese Noodle Salad

Name: Vietnamese Noodle Salad
Total time: 12 min
Ingredients: 7 oz tofu (I use Trader Joe’s Baked Sriracha Tofu) (cubed); 1 cup shredded carrot; 1 cup shredded cabbage or iceberg lettuce; 1 red chili (finely sliced); 1 jalapeño (finely sliced); ½ cup fresh cilantro; 2 scallions (thinly sliced); 1 cup bean sprouts; 6 3/4 oz rice vermicelli noodles (I use Maifun Rice Sticks) (cooked, rinsed, and drained); Thai basil (for serving); mint (for serving); crushed peanuts (for serving); 2 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp coconut aminos (or low sodium soy sauce); 2 tbsp hoisin sauce; 1 tsp honey

www.christineavanti.com

This Vietnamese Noodle Salad is a build-your-own salad bar recipe perfect for a spring brunch, a healthy dinner party, or a quick weeknight reset.

View full recipe on www.christineavanti.com

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 www.christineavanti.com.

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Ingredients

7 oz tofu (I use Trader Joe’s Baked Sriracha Tofu) (cubed)
1 cup shredded carrot
1 cup shredded cabbage or iceberg lettuce
1 red chili (finely sliced)
1 jalapeño (finely sliced)
½ cup fresh cilantro
2 scallions (thinly sliced)
1 cup bean sprouts
6 3/4 oz rice vermicelli noodles (I use Maifun Rice Sticks) (cooked, rinsed, and drained)
Thai basil (for serving)
mint (for serving)
crushed peanuts (for serving)
2 tbsp rice vinegar
1 tsp sesame oil
2 tbsp coconut aminos (or low sodium soy sauce)
2 tbsp hoisin sauce
1 tsp honey