Warm Noodle Salad

A flavour packed, full of veg recipe that even the kids will love 🙂


Serves 4


375gm firm tofu
Olive oil for frying
1 x 200gm packet of vermicelli noodles
¼ wombok
1 x zucchini
¼ red cabbage
1x medium carrot
1 x punnet cherry tomatoes
½ bunch coriander
½ iceberg lettuce
100 grams toasted peanuts
1 x small packet fried onion (optional)

For the tofu marinade:

1 teaspoon massel stock powder
1 teaspoon curry powder
½ teaspoon smoked paprika
1 teaspoon sesame oil
1 tablespoon gf soy sauce
1 teaspoon raw sugar
1 tablespoon olive oil

For the dressing:

50ml gf soy sauce
¼ cup raw sugar
25ml lime juice
12.5ml rice wine vinegar
25ml sesame oil
10ml green tobasco sauce
1 teaspoon vegan fish sauce
1 teaspoon freshly grated ginger
1 tablespoon chopped coriander root



  1. Crumble the tofu in a bowl, add marinade ingredients and mix well.
  2. Boil some water in a kettle, place vermicilli in a container or bowl, and pour boiling water over. Leave only for a minute, until soft, and rinse under cold water to cool down.
  3. Heat a frying pan, add a little olive oil and fry tofu until golden and a little crispy.
  4. While tofu is cooking, prepare the wombok, zuchinni, carrot and red cabbage, I like to cut them ‘julienne’ style, using a peeler/grater (you can prepare them however you like, just ensure they are cut fine enough to cook quickly.)
  5. Finely shred lettuce, wash and chop coriander, and halve cherry tomatoes. Set aside.
  6. Add all dressing ingredients into a blender and blend well.
  7. Heat a wok or decent sized frying pan, add a couple of tablespoons of olive oil. Add in your prepared vegetables, stir, just cooking slightly.
  8. Add your lightly cooked vegetables into the noodles, with the dressing. Stir well.
  9. To serve, place lettuce in a bowl, add noodle mix on top, and finish with cherry tomatoes, coriander, cooked tofu, peanuts and fried onion. You can also add a wedge of fresh lime.


By Louise
@prasadam_eats on Instagram