Salada de macarrão de arroz

Ingredientes

• 100 g (uncooked) rice vermicelli noodles
• 200 g tofu diced into 1-2 cm squares
• olive oil or sesame oil for frying the tofu
• 1 tablespoon soy sauce for marinating the tofu
• 50 g cos lettuce finely chopped
• 100 g carrot (one medium) grated
• 100 g cucumber (1/3 large) grated
• 2 spring onions (green parts only) finely sliced
• a small handful of coriander leaves (to taste), chopped if desired
• a small handful of mint leaves (to taste), chopped if desired
• finely sliced chilli to taste
• 1 tablespoon of fried shallots
• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce (substitute for soy sauce for vegetarian option)
• juice of one lime
• 2 teaspoons brown sugar
• 1/2 clove garlic crushed
• 1 cm square ginger finely grated

Modo de preparo

1. 1

   Prepare the rice vermicelli noodles according to their packet instructions and marinate the tofu.

2. 2

   Meanwhile prepare the dressing by adding the rice wine vinegar, fish sauce, lime, sugar, garlic and ginger in a small bowl and stir until the sugar has dissolved. Set aside.

3. 3

   Cook the tofu in a small frypan over a medium heat until browned, this will take around 5 minutes.

4. 4

   While the tofu is cooking prepare the salad vegetables, herbs and chilli and then begin to assemble the salad.

5. 5

   Portion the cooked noodles between 2 salad bowls – I use about 1.5 cups of noodles per bowl so you may have some noodles left over which can be used for rice paper rolls. Then top with the lettuce, carrot, cucumber and the cooked tofu.

6. 6

   Then add the spring onions, herbs, chilli and fried shallots and dress the salad to taste.

7. 7

   Serve immediately.