Vermicelli Salad with Tamarind Dressing
A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!
Vermicelli Salad with Tamarind Dressing
A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!
Cooking Instructions
- 1
Soak mung bean vermicelli noodles in a large bowl of lukewarm water for approx. 30 mins. Drain and with a pair of scissors cut noodles into short pieces (apporx. 4-5 inches).
- 2
Mix tofu, soy sauce, and sesame oil in a bowl. Set aside for later.
- 3
Toast peanut in a pan over medium-low heat until lightly coloured. Stir occasionally and do not allow to burn. Approx 5 mins.
- 4
Mix all tamarind dressing in a bowl. Don't worry if it tastes overpowering right now, the flavour will mellow out once mixed through the salad.
- 5
Heat vegetable oil in a large saucepan over medium heat. Tip in the tofu and spread the pieces in a single layer. Keep stirring to a minimum as we want charring on the tofu. Cook for approx 5 mins (stirring no more than 2-3 times).
- 6
Put noodles and spring onion into the saucepan. Toss gently for approx 1 min until noodles soften slightly. Be careful not to let noodles dry out too much. Remove from heat.
- 7
Put all ingredients including the tamarind dressing into a large mixing bowl. Mix well to ensure everything is coated in the dressing. I find it easiest to use your hands!
- 8
Serve topped with toasted peanuts and coriander (optional)
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