Vietnamese Noodle Salad

Ingredients

• ½ cups FOR THE GRILLED TOFU:
• 1 teaspoon Finely Chopped Lemon Grass (three Stalks)
• 1 teaspoon Salt
• 1 whole Sugar
• 2 cloves Medium Shallot, Chopped
• ½ teaspoons Garlic
• ½ cups Chinese 5 Spice
• 1 package Canola Oil
• 8 ounces, weight (14 Oz. Size) Tofu
• 1 whole FOR THE SALAD:
• 1 whole Vermicelli Noodles
• 1 whole Medium Red Bell Pepper, Stem And Seeds Removed, Cut Into Strips
• ⅓ cups English Cucumber
• ⅓ cups Carrot, Peeled And Cut Into Strips
• ⅓ cups Fresh Thai Basil (Or Regular Basil)
• 1 cup Cilantro Leaves
• ¼ cups Fresh Mint Leaves
• 2 Tablespoons Bean Sprouts
• 1 Tablespoon Peanuts For Topping
• 1 Tablespoon FOR THE DRESSING:
• 1 whole Fresh Lime Juice

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 20 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Peanut	1 oz (28g)	161
Olive Oil	1 tbsp (14g)	119
Tofu	100g firm	76
Sugar	1 tbsp (12.5g) granulated	49
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Cucumber	1/2 cup sliced (52g)	16
Lemon Grass	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Clove	1 tsp ground (2g)	7
Shallot	1 tbsp minced (10g)	7
Garlic	1 clove (3g)	4
Basil	5 leaves fresh (2.5g)	1
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Salad	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0
Bean	not in our table	0
Topping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.