Ingredients
- Honey Soy Tofu 400g, sliced into 2cm pieces.
- 120 grams bean thread vermicelli noodles
- 2 cups shredded wombok
- 1 sliced Lebanese cucumber
- 2 carrots julienned
- 3 spring onion stems sliced
- 1 cup roasted cashews roughly chopped
- 1.5 cups mint leaves, roughly chopped
- 1 cup coriander leaves, roughly chopped
- 1 lime, zest and juice
- 2 tbsp soy sauce
- 1.5 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp hoison sauce
- 1 tbsp Kewpie mayonaise
Method
- Soak glass noodles in boiling water for 5 minutes until soft, drain and rinse with tap water.
- Whisk all wet ingredients in small bowl to make a dressing
- Add glass noodles, tofu, vegetables, herbs, lime zest, cashews and dressing to a large bowl and toss until well combined. Serves 3-4.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
