Rice Noodle Salad with Peanut Dressing

Rice Noodle Salad with Peanut Dressing

  • Servings: 2
  • Difficulty: easy
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    For the Rice Noodle Salad
  • 1 rice noodle nest (precooked)
  • 1 carrot (thinly sliced into strips)
  • 1 spring onion (sliced)
  • handful of spinach (sliced)
  • 100g firm tofu (patted dry)
  • olive oil for frying
  • For the Peanut Dressing:
  • 60ml peanut butter
  • 30ml tamari/soy sauce
  • 1 thumb ginger (grated)
  • For the Toppings:
  • chives, chopped
  • spring onions, chopped
  • sesame seeds
  • extra drizzle of peanut butter


  1. Pre-soak the noodles in boiling water according to the packet instructions. Drain once ready.
  2. Add the noodles, carrot, spinach and spring onion to a bowl.
  3. Slice the tofu into 3, each piece 1cm thick. Score the tofu on both sides and pan fry in oil until very crispy.
  4. Mix the dressing ingredients together and pour into the bowl with the noodles and vegetables, mix well with clean hands to make sure everything is nicely coated.
  5. Put into a serving bowl or platter and top with the chives, spring onions, sesame seeds and a drizzle of peanut butter.

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