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I was inspired to make this salad by Nigella Lawson. She made this noodle salad with prawns but since I didn’t have any, this became vegan! I think it would go really good with tofu actually. There are quite a few ingredients for the dressing but classic Asian dressings are that mix of spice, sweet and umami so it’s worth it!

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Eat this salad hot or cold. It will be delicious cold and you can even add some salad greens to it too.

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Vietnamese Vegan Noodle Salad

Serves 3-4
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Dressing:

* 2 garlic cloves, minced

* 1 jalapeño, minced

* 2 T minced ginger

* 2 T soy sauce

* 2 T rice wine vinegar 

* 1 lime, juiced

* 4 T water

* 1 T date syrup or sugar 

* 2 t sesame oil

* 1 shallot, or scallion, minced 

Salad:

* 6 oz glass noodles

* 4 oz. bean sprouts

* 1 red bell pepper, julienned 

* ½ cup cilantro, chopped

* ¼ cup peanuts, chopped (optional) 

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Directions:

1. Make dressing by combining all dressing ingredients together. Set aside. 

2. Pour boiling water over glass noodles and bean sprouts in a bowl. Let sit one minute, and then drain.

3. In a large sauté pan, add a splash of oil and then add the red bell pepper, and jalapeño to cook a minute or so. Then, pour half the dressing in the pan and cook another minute to reduce sauce a little. Finally, add softened noodles and bean sprouts to the pan and cook for another minute or too, or until noodles are tender. Pour the rest of the sauce over the noodles and toss to coat. 

4. Turn the heat off and then top with cilantro and chopped peanuts.

If you want to add tofu, cut in 1” cubes and fry in the pan first in step 3 and then proceed with veggies.