Yum Wun Sen Jay (Vegan Spicy Glass Noodle Salad with Tofu)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g firm tofu, cubed
- 100 g dried glass noodles
- 2 shallots, finely sliced
- 1 celery stalks, sliced
- 2 tbsp vegetarian fish sauce
- 2 fresh lime
- 10 g fresh coriander, chopped
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 225 kcal
- Protein
- 12.4 g
- Carbohydrate
- 26.6 g
- of which sugars
- 3.2 g
- Fat
- 6.5 g
- of which saturates
- 1.1 g
- Fibre
- 2.8 g
- Salt
- 1.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in warm water for 10 minutes until soft, then drain and snip into shorter lengths.
- 2
Pat the tofu dry and fry in a little oil for 5 minutes until golden on most sides.
- 3
Toss the drained noodles with the tofu, shallots and celery while still warm.
- 4
Season with the vegetarian fish sauce and a good squeeze of lime juice.
- 5
Scatter with fresh coriander and sliced red chillies and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.