This was unusual for me. I’m not a vegan, nor a vegetarian, but I was catering to a friend who was staying with me, and I did what had to be done.
To begin with I was a little overwhelmed, what could I cook that is vegan and actually tastes nice?? That was a little ignorant on my part, because as I found, it was actually pretty easy to come up with something. There was a whole other world of food (the vegan world) that I knew nothing about! While it hasn’t convinced me to become vegan (I was sneaky and added prawns and fish sauce to my own salad), it has opened my mind a little.
Scroll down for the recipe.
Vegan glass noodle and mango salad
1 packet vermicelli rice noodles (250g, 8.8oz)
1 packet of firm tofu, cut into chunks
75ml sesame oil
60ml lemon juice
40ml sweet chilli sauce
35ml soy sauce
30ml rice wine vinegar
1 teaspoon palm sugar
1 fresh red chilli, diced
2 large capsicums, thinly sliced
2 carrots, julienned as thin as possible
1 ripe mango, julienned
½ large red onion, sliced thinly into half-moons
½ cucumber, julienned
1 tablespoon kekap manis (optional)
Note: 1 tablespoon = 15ml, 1 teaspoon = 5ml
- Cook the noodles by immersing them in boiling water and placing a tea towel over the bowl.
- When cooked, drain them, and lay out on a clean tea towel to dry off.
- While the noodles are drying, prepare the vegetables as described above.
- Mix the dressing by combining the sesame oil, lemon juice, sweet chilli sauce, soy sauce, rice wine vinegar, palm sugar and chilli in a small bowl and stirring well. Taste for flavour balance, and add more if needed.
- In a wok, fry the tofu with a tablespoon of kekap manis (if you have any) and fry until golden.
- By now the noodles will be well dry, so throw them back into the bowl and toss through a teaspoon or so of sesame oil if they stick together.
- Combine all ingredients in a bowl and pour over the dressing. Mix well
- Divide into bowl and serve with a wedge of lime if you have any.
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