Vermicelli Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing salad with marinated baked tofu, vermicelli noodles, fresh vegetables, and herbs in a tangy lime-vinegar dressing. Topped with roasted cashews for crunch, this Vietnamese-inspired dish is perfect for weeknight meals when you want something nourishing but not heavy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g package extra-firm tofu
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp maple syrup
- 1 tsp garlic powder
- salt and pepper
- 1/4 cup maple syrup
- 2 tbsp water
- 3 cloves garlic (minced)
- 1 jalapeno (de-seeded and minced (approx. 3 tbsp, or more for extra heat))
- 1 tbsp sambal oelek or chili garlic paste
- 5 tbsp reduced-sodium soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 small head napa cabbage or iceberg lettuce (chopped (or a mix))
- 2 cups grated carrot
- 1/2 cup finely chopped cilantro
- 1/2 cup thinly sliced scallion
- 7 oz. rice vermicelli noodles (approx. 200 g)
- 1/2 cucumber (cut in half lengthwise then sliced)
- 1/2 cup chopped cashews or peanuts or a mixture of both (2 tbsp per serving)
- fresh mint and/or Thai basil (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1503mg
- Total sugar
- 27g
- Added sugar
- ≥18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1181mg
- Calcium
- 493mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.