Lemongrass Vermicelli Salad
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Prep Time
20m
Cook Time
5m
Total Time
25m
This Lemongrass Vermicelli Salad is a vibrant and fresh dish, packed with flavor. The tangy and aromatic lemongrass sauce perfectly complements the crispy vegetables, fragrant herbs, and protein of your choice. It's a refreshing and satisfying meal that's perfect for warm weather.
Recipe Options
Ingredients
Servings:
4
Scale:
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6
Lemongrass Sauce
Vermicelli Salad
Steps
1
Make the sauce by blending in a food processor or shaking together in a jar.
2
Cook vermicelli according to package directions. Rinse well with cold water to cool and remove starchiness. Drain well. Toss noodles with about half of the sauce.
3
Plate individual servings of noodles in a bowl and top with the tofu, carrots, mint, etc. Spoon extra sauce over the top.
4
Toss all the noodles with the tofu, peanuts, and carrots (leave out the cucumber and herbs – they will get soggy). Add a little more sauce as needed and store in the fridge. When you’re ready to eat, serve up your pre-mixed stuff with some fresh cucumbers, herbs, and extra sauce.
Notes
I cooked my tofu by frying it in a skillet with some oil and soy sauce! Other methods for cooking tofu that we love can be found here. Poached or sautéed shrimp or chicken would also be great – just use what you have / what you like.
The sauce can be made several days in advance and stored in the fridge (i.e. prep on Sunday for your dinner on Tuesday).
The sauce can be made several days in advance and stored in the fridge (i.e. prep on Sunday for your dinner on Tuesday).
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories896kcal
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Fat55g
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Saturated Fat6g
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Carbohydrates83g
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Fiber4g
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Sugar15g
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Protein25g
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Cholesterol0mg
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Sodium1,605mg
Percent Daily Values are based on a 2,000 calorie diet.