Thai Glass Noodle Salad
Slippery glass noodles with tofu, cucumber and carrot in a bright lime-chilli dressing.
Ingredients
- 150 g dried glass noodles
- 150 g firm tofu, cubed
- 1 carrot, julienned
- ½ cucumber, julienned
- 2 spring onions, chopped
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red chilli, finely chopped
- 2 tbsp chopped coriander
- 1 tbsp crushed peanuts
Method
- Prepare the glass noodles according to package instructions.
- Drain and rinse briefly under cool water.
- Cook tofu in a non-stick skillet until lightly golden.
- Combine lime juice, soy sauce, sugar, and chilli in a small bowl.
- Toss noodles with carrot, cucumber, spring onions, and tofu.
- Add the dressing and mix thoroughly.
- Garnish with coriander and crushed peanuts.
- Serve chilled or at room temperature.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 300 kcal |
| Protein | 12 g |
| Carbohydrates | 47 g |
| Fat | 9 g |
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