Bun Chay (Vietnamese Noodle Salad)
- Number of Servings: 2
Ingredients
4 ounces dried rice sticks or vermicelliTofu:1/2 pound extra firm tofuVegetable oilGreens:1 1/2 cups shredded lettuce1 cup mung bean sprouts1/2 cup julienned cucumberLarge handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau răm or Vietnamese coriander, tiá tô or Vietnamese perilla)Sauce:2 tablespoons fresh lime juice2 tablespoons soy sauce2 tablespoons sugar4 tablespoons water1 clove garlic, crushed2 tablespoons peanuts, chopped
For the noodles:
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
For the tofu:
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.
For the greens:
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
For the sauce:
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
To serve:
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
Number of Servings: 2
Recipe submitted by SparkPeople user CES0165.
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
For the tofu:
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.
For the greens:
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
For the sauce:
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
To serve:
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
Number of Servings: 2
Recipe submitted by SparkPeople user CES0165.
Nutritional Info Amount Per Serving
- Calories: 414.3
- Total Fat: 19.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,056.0 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 4.1 g
- Protein: 19.3 g
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