For 2 person (as main dish or 4 as starter)
250g rice vermicelli
1 hand soy bean sprouts
1 hand fresh mint leaves
1 hand fresh coriander
1 hand thai basil
1 small lettuce
4-6 spring onions
3 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon sesame oil
1 teaspoon cayenne pepper
1 soy bean cake (or other tofu)
2 cloves of garlic
A few peanuts and basil leaves for decoration
1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.
2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.
3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.
4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!
The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.