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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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
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
Directions Prep:24min › Ready in:24min
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.
Put the noodles and bean sprouts in a large bowl, add the soya sauce and sesame oil and toss together well.
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.
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.