Rice Noodle Salad with Baked Tofu, Cashews and Veggies

lunch on 28 May 2014: rice noodle salad, fresh peas, baby dill pickles and nectarines
lunch on 28 May 2014: rice noodle salad, fresh peas, baby dill pickles and nectarines

Last night I made a big bowl of Vietnamese style (lime juice + fish sauce + sweet chili sauce) rice noodle salad loaded with veggies (kale, cabbage, carrots, and green onions), baked tofu, cashews and basil. Actually the noodles are bead thread vermicelli, which are made from mung beans, but they look and taste a lot like rice noodles. So, the kiddos think of them as rice noodles, also known as “those yummy clear noodles.” I think yummy clear noodle salad is the perfect versatile (you can add grilled meat, seafood, tofu or eggplant) light dinner for a summer day, so I plan to make many more batches in the coming months.

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