Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables
Photo by Ben Fink

Ingredients

  • 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
  • 4 Tbs. vegetable oil
  • 1-½ cups thinly sliced bok choy
  • 2 Tbs. soy sauce; more or less to taste
  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 12 sprigs fresh cilantro
  • 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)
  • + 11 more ingredients
    • 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
    • 2 shallots, thinly sliced
    • 1/3 to ½ cup roughly chopped or small basil or Thai basil leaves
    • 1/3 to ½ cup roughly chopped or small whole mint leaves
    • 8 oz. dried rice vermicelli
    • 1-½ cups shredded green or Napa cabbage
    • 2 Tbs. chopped roasted peanuts
    • 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
    • 1-½ cups peeled, seeded, and julienned cucumber
    • 2 cups fresh, crisp bean sprouts
    • ½ red bell pepper, thinly sliced

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a c...

View full recipe at Fine Cooking

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