Vietnamese rice noodle salad

This is my friend’s version of the one made at the Ponsonby Road Foodhall, though she uses tofu and the foodhall uses seitan.


1/2 small iceberg lettuce

1 cup shredded mint leaves

1 large carrot, grated

1/2 cup peanuts

1 portion rice noddles per person

1 packet tofu, cubed

1 Tbsp each of oil and soy sauce to cook tofu in


2 Tbsp sesame oil

1 Tbsp soy sauce

1 tsp sweet chili sauce

Juice of 1 lime


Cook tofu lightly in soy sauce and oil, drizzling a little sesame oil over just after you take it off the heat. Shred lettuce and mix in bowl with carrot and mint leaves. Lightly toast peanuts in oven or on stovetop, shaking regularly to check they don’t burn – they will be ready really fast. Meanwhile cook noodles and when ready place in bowl with veges. Chop peanuts roughly and sprinkle over the veges and noodles. Add tofu to the bowl. Mix together all dressing ingredients and pour over salad.