Monthly Archives: April 2016

Zesty Asian Noodle Salad

I love quick Asian noodle dishes. They come together in a snap and are packed full of refreshing flavors. Today I had a craving for a dinner that had bright flavors – like lime and vinegar. I came across this post by Recipe Tin Eats. It’s quick, easy, healthy and amazing!

Based on what I had in the fridge I made a few edits which did alter its Vietnamese flair, but not its flavor. I used tofu, but you could use shrimp (like the original), chicken, or pork. I hope you enjoy this quick refreshing meal and go check out more recipes from Recipe Tin Eats!


Zesty Asian Noodle Salad : (Adapted slightly from Vietnamese Shrimp Noodle Salad)

  • Prep Time: 10 mins
  • Cook Time : 10 mins
  • Total Time: 20 mins
  • Serves 3-4 (2 with leftovers)



  • 1 package extra firm tofu, sliced 1/4 inch thick
  • 1 tsp Sesame oil
  • 1 Tbs Olive Oil
  • ¼ cup lime juice
  • ¼ cup fish sauce
  • 2 tbsp rice vinegar
  • 1 tbsp palm sugar
  • 1 large garlic clove, very finely chopped
  • 1 tsp sriracha
  • 2 rolls dried egg noodles
  • 1 cup shredded purple cabbage
  • 1 cup carrot, cut into fine matchsticks
  • 1/4 mushrooms sliced
  • ¼ cup cilantro, finely chopped
  • 2 cloves garlic


  1. Slice the tofu into 1/4 inch slices, then press with a paper towel to remove excess water.
  2. Heat oil in a pan over medium high heat. Place the tofu in a single layer in the pan. Cook until outsides become crispy but not hard, 10 – 15 minutes depending on heat. Turn often.
  3. Meanwhile chop your veggies and set aside.
  4. When the tofu is done remove and drain on a paper towel. To the same pan add the mushrooms and garlic, sauté until cooked, about 3 mins.
  5. While the mushrooms are cooking put a pot of water on to boil for the noodles.
  6. Mix together the dressing in a bowl and set aside. Add your noodles to the boiling water and cook for 3 minutes.
  7. When the mushrooms are done, turn off the heat, and add in the carrots and cabbage. Chop the tofu into bite-size pieces and mix with the veggies. Pour half of the dressing on the veggie/tofu mix and stir until combined.
  8. When the noodles are done, drain them and add directly to the veggie mix. Add the remaining dressing, stir to combine.
  9. Garnish with cilantro and serve immediately.






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