Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.
For five portions you need
- 5 nests of rice noodles
- 2 packs cauldron tofu, pressed for at least four hours.
- 2 tbsp cornflour
- Oil for deep frying
- Sriracha and sesame seeds to serve
- 1/2 red cabbage, finely shredded
- 1 red onion, finely sliced
- 1 bag radishes, cut into strips
- 1 cucumber, cut in half, deseeded and cut into thin slices
- 2 carrots, grated
- 1 bunch coriander, chopped
- 2 red thai chillies, sliced
- 100ml each of mirin, rice vinegar, soya sauce and tamari
- 2″ piece of ginger, grated.
- Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
- Place all the salad vegetables in a large bowl and toss to combine.
- Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
- Combine the dressing ingredients in a jug.
When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.