Vietnamese Rice Noodle Salad Recipe | Archana's Kitchen

Ingredients

• 100 grams Rice noodles thin variety
• 3 cups Water
• 1/2 teaspoon Salt
• 1/2 teaspoon Oil
• 3 Onions thinly sliced
• 1 tablespoon Oil
• 1 tablespoon Butter (Salted)
• 1 teaspoon Sugar
• Salt to taste
• 150 grams Tofu cut into rectangles
• Salt to sprinkle
• 1 tablespoon Garlic crushed
• 1 tablespoon Ginger crushed
• 1/2 tablespoon Red Chilli flakes
• 1 teaspoon Vinegar
• 1/2 teaspoon Soy sauce
• 1/2 teaspoon Honey
• 1 teaspoon Brown Sugar (Demerara Sugar)
• 1/2 teaspoon Lemon juice
• 1/4 cup Roasted Peanuts (Moongphali)
• 2 sprig Coriander (Dhania) Leaves
• 2 teaspoons Lemon juice
• 2 Carrots (Gajjar) cut into juliennes
• 2 English Cucumbers sliced into ribbons lengthwise
• 1/3 cup Spring Onion Greens cut lengthwise