Based on the traditional Vietnamese dish called bun, cool noodle salads translate into perfect summer suppers. Each bite is a contrast of beguiling tastes and textures: cold, tender noodles, warm tofu, crisp radishes, crunchy peanuts, fragrant fresh herbs, and a tangy dressing that packs a little heat. If tofu is not your thing, experiment with cooking up chicken breast or shrimp instead.

Serves 4

Ingredients

Dressing

• 2 Tbsp fresh lime juice
• 2 Tbsp grapeseed or vegetable oil
• 1 Tbsp tamari or soy sauce
• 1 Tbsp rice vinegar
• 2 tsp sriracha

Noodle Salad

• 2 Tbsp grapeseed or vegetable oil
• 8 oz firm tofu, crumbled
• 4 garlic cloves, finely chopped
• 1 1/2 tsp finely grated fresh ginger
• 7 oz wide, dried rice noodles
• 2 cups water
• 1 medium carrot, peeled and grated
• 2 scallions, thinly sliced
• 4 radishes, grated
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro

Serving

• Chopped salted peanuts
• Lime wedges
• Sriracha

Directions 

For step-by-step video instructions and pre-programmed functions, including time, temperature, and cook function, search for this Guided Cooking recipe in the CHEF iQ App.
Don’t have the app? Download it here.