Cold Vermicelli & Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 206.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.4 mg
  • Total Carbs: 47.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Cold Vermicelli & Vegetable Salad calories by ingredient
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Just something I threw together for my tea tonight.

Serves 4-5.
Just something I threw together for my tea tonight.

Serves 4-5.

Number of Servings: 5


    - 1 packet vermicelli, cooked
    - 1 large carrot, sliced into ribbons with peeler
    - Half a block of firm tofu, sliced
    - About three medium spring onions (scallions/green onions), chopped
    - 1 clove of garlic
    - About a cup or two of pak choy, shredded
    - 1 tbsp soy sauce


Cook vermicelli for the required time. Once cooked, drain in cold running water to cool them fast. Add a few drops of oil to stop the vermicelli from sticking together.

Pan-fry the tofu in a tsp oil (not incl. in nutrition info) and add two tsp soy sauce to coat the tofu while cooking. Once tofu is cooked, take it off the heat to let it cool down a little. Add noodles to a big bowl, and add the chopped vegetables and tofu, and the remaining soy sauce from the frying pan. Toss, then serve.

Number of Servings: 5

Recipe submitted by SparkPeople user CHELSONAMISHH.

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