Description
A no-cook salad featuring vermicelli noodles tossed with a creamy peanut dressing and fresh vegetables.
Ingredients
- 100 g dry vermicelli noodles
- 2 tbsp plain peanut butter
- 1 tbsp white miso paste
- 1 tbsp chopped roughly peanuts (optional)
- 1/4 cup warm water (plus more if needed)
- 3 tbsp maple syrup (or other liquid sweetener)
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 1 small cucumber (sliced into thin strips)
- 1 small carrot (peeled and sliced into thin strips or grated)
- 1 small red bell pepper (sliced into thin strips)
- 1 small green bell pepper (sliced into thin strips)
- 100 g smoked or baked tofu (sliced into thin strips)
- Handful of fresh cilantro (chopped)
- Sesame seeds (for garnishing)
Instructions
- Soak the dry vermicelli noodles in warm water for about 10 minutes, or until they become soft and pliable. Drain and set aside.
- Prepare the dressing by combining the peanut butter, white miso paste, warm water, maple syrup, sesame oil, rice vinegar, and soy sauce in a mixing bowl. Whisk until smooth.
- Combine the softened vermicelli noodles, cucumber, carrot, red and green bell peppers, and tofu in a large bowl.
- Pour the dressing over the noodle mixture, tossing to coat everything evenly. Add more warm water if the dressing seems too thick.
- Mix in the chopped cilantro and optional chopped peanuts gently.
- Plate the salad and garnish with sesame seeds before serving.
Notes
For enhanced flavors, chill the salad for 30 minutes before serving.