The Dinner Planner

Vietnamese Cabbage and Noodle Salad

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Servings 4


  • 300 grams rice vermicelli noodles
  • 450 grams firm tofu
  • 500 grams cabbage – finely shredded. We used chinese cabbage but any would be fine.
  • 2 large carrots – grated
  • 2 spring onions – finely sliced
  • 1 red chilli – thinly sliced
  • ½ tsp white pepper
  • ½ cup basil – roughly chopped
  • ½ cup coriander – roughly chopped
  • ½ cup mint – roughly chopped
  • ½ cup peanuts – crushed


  • 1 lime – juiced
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp ginger – minced
  • 1 garlic clove – crushed


  • Combine all the dressing ingredients in a small bowl with ½ teaspoon salt.
  • Slice the tofu in half widthways and season with salt and pepper. Heat the oil in a large pan over medium high heat. Add the tofu and cook for 2-3 minutes each side until golden. Remove from the heat and slice into thin strips.
  • While the tofu is cooking, Place the rice vermicelli in a heat proof bowl with lid. Cover with boiling water and place lid on top. Drain after 5 minutes and rinse with cold water.
  • In a large bowl combine cabbage, carrot, tofu, rice vermicelli, chilli, spring onion, herbs and pepper. Pour over dressing and toss to combine.
  • Divide among bowls and sprinkle over peanuts.

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