Sweet and sour rice noodle salad with tofu

    24 mins

    A hearty combination of noodles, vegetables and tofu makes this salad a balanced main meal and the tangy cucumber dressing ensures its enduring popularity.

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    Serves: 4 

    • 250g dried rice noodles
    • 100g bean sprouts, trimmed
    • 1 teaspoon soya sauce
    • 2 teaspoons sesame oil
    • ½ long cucumber, sliced
    • 340g shredded red cabbage
    • 170g baby spinach leaves
    • 2 carrots, peeled and grated
    • 4 hard-boiled eggs, quartered
    • 200g firm tofu, cut into bite-sized pieces
    • dressing
    • ½ long cucumber, chopped
    • 1–2 garlic cloves, chopped
    • 2 teaspoons vegetable oil
    • 2 tablespoons white wine vinegar
    • 1 tablespoon caster sugar
    • salt and freshly ground black pepper

    Prep:24min  ›  Ready in:24min 

    1. Place the rice noodles in a heatproof bowl, cover with boiling water and leave to soak for 3 minutes. Add the bean sprouts and soak for a further minute. Drain well.
    2. Put the noodles and bean sprouts in a large bowl, add the soya sauce and sesame oil and toss together well.
    3. To make the dressing, purée the chopped cucumber in a food processor or blender. Add the garlic, vegetable oil, vinegar, sugar and seasoning to taste, and process again to blend completely. Taste for sweet and sour balance.
    4. Toss the sliced cucumber, cabbage, spinach leaves and carrots together, then arrange on a serving platter or divide among four plates. Add the egg wedges, tofu and the noodle and bean sprout mixture. Drizzle with the sweet and sour cucumber dressing, then serve.

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