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Vietnamese Noodle Salad

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.