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Vietnamese Noodle Salad With Stir-Fried Tofu And Vegetables

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Vietnamese Noodle Salad With Stir-Fried Tofu And Vegetables

Ingredients

  • 8 oz. dried rice vermicelli
  • 4 tbs. vegetable oil
  • 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
  • 2 shallots, thinly sliced
  • 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
  • 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
  • 1-1/2 cups shredded green or napa cabbage
  • 1-1/2 cups thinly sliced bok choy
  • 2 tbs. soy sauce; more or less to taste
  • 1/2 red bell pepper, thinly sliced
  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 2 cups fresh, crisp bean sprouts
  • 1-1/2 cups peeled, seeded, and julienned cucumber
  • 1/3 to 1/2 cup roughly chopped or small whole mint leaves
  • 1/3 to 1/2 cup roughly chopped or small basil or thai basil leaves
  • 2 tbs. chopped roasted peanuts
  • 12 sprigs fresh cilantro
  • 1 recipe nuoc cham (vietnamese dipping sauce)
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