Spicy Tofu & Rice Noodle Southern Asian Salad


Prep time: 20 minutes

Cooking time: 15 minutes

Serves: 4


  • 200g Spicy Tofu  
  • 250g Vermicelli Noodles  
  • 100g Shitake Mushrooms  
  • 1 Broccolini Bunch  
  • 1 Snake Beans Bunch  
  • ¼ Red Onions  
  • 1 Mint Bunch  
  • 1 Coriander Bunch  
  • 1 Red Chilli  
  • 1 Tbsp Sesame Seeds  
  • ¼ Cup Peanuts  
  • 100ml Asian Sesame Soy Dressing 


1. Bring a kettle with water to the boil, place the noodles into a mixing bowl and once water boils add to the bowl and cover noodles until fully submerged, let sit for 5mins, drain and refresh with running cold water, drain well and place back into the bowl. 

2. Meanwhile, finely slice the spicy tofu, finely slice the shitake mushrooms, cut the bottom end of the broccolini, cut the snake beans into 5cm batons, finely slice the red onion, wash and pick the coriander and mint leaves and roughly chop the peanuts. 

3. Blanch the broccolini and the snake beans for 3 mins into boiling water, drain and refresh with icy water, in a medium size frying pan, on high heat, drizzle some cooking oil and sauté the shitake mushrooms for 3 mins until golden brown, set aside. 

4. Place all the ingredients together into a salad bowl and drizzle with a generous amount of roasted sesame dressing, check seasoning and toss well, garnish with peanuts, sesame seeds and freshly sliced chilli, serve room temperature. 


Ingredients for Spicy Tofu & Rice Noodle Southern Asian Salad