Rice noodle and herb salad
Soft rice noodles with matchsticks of carrot and cucumber, thin tofu and a lot of mint and coriander, dressed with lime and soy sauce. Cool and fresh, and ready in 20 minutes.
- Time
- 20 min
- Serves
- 2
- Kind
- Salad
Method
- Boil the kettle. Put the rice noodles in a heatproof bowl, cover with boiling water and leave for 5 to 8 minutes, checking the packet, until soft, then drain, rinse under cold water until cold and drain well.
- Drain the tofu, pat it dry with kitchen paper and cut it into thin slices.
- Peel the carrots and cut them into thin matchsticks. Halve the cucumber lengthways, scrape out the seeds with a teaspoon and cut it into matchsticks too.
- Pull the mint leaves from the stalks and roughly chop the coriander, leaves and tender stalks.
- In a large bowl, mix the juice of the lime with the soy sauce. Add the noodles and toss so they take up the dressing.
- Add the carrots, cucumber, tofu and most of the mint and coriander and toss gently.
- Serve in bowls with the rest of the herbs on top.
Tip Chop the coriander stalks as well as the leaves. They carry a lot of the flavour.
Per portion
| Energy | 423 kcal |
| Protein | 17 g |
| Carbohydrate | 71 g |
| of which sugars | 9 g |
| Fat | 6 g |
| of which saturates | 1 g |
| Fibre | 6 g |
| Salt | 2.86 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- carrot2
- cucumber1
- mint½ bunch
- coriander½ bunch
- firm tofu140 g
- lime1
- soy sauce2 tbsp
