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Tofu and rice noodle salad (v, lf)

A light but satisfying meal

Vegan and low fat

Adapted from Taste.com.au

Serves 3

Original post (and pictures) here



125g rice (vermicelli) noodles, soaked in cold water for 15 minutes

1 cup green beans, chopped, steamed or stir fried until just cooked

2 large carrots, thinly sliced

1 capsicum, thinly sliced

200g tofu, marinated and cooked 

(either marinate firm tofu in a mix of soy sauce and sweet chilli sauce, and then stir fry slightly until firm, or buy a pre-marinated variety, such as Soyco)


1 tbsp lime juice

2 tbsp sweet chilli sauce

3 tbsp soy sauce

Basil leaves, to serve



1. Combine all ingredients except the basil in a large mixing bowl, and toss to combine

2. Serve with the basil leaves