Asian Glass Noodle Salad with Mango and Tofu

A crisp Asian glass noodle salad with cucumber, mango and crispy tofu, freshly seasoned with lime and ginger. It's ready in 20 minutes and keeps you full.

By yumbelo · 1 servings · 20 minutes

Ingredients

• 60 g Glass noodles
• 100 g Cucumber
• 80 g Mango
• 60 g Carrot
• 1 pc Spring onion
• 0.5 bunch Coriander
• 20 g Unsalted peanuts
• 100 g Plain tofu
• 1 tbsp Cooking oil
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 tsp Fresh ginger, grated
• 1 pinch Chili flakes

Method

1. Put the glass noodles in a bowl, pour hot water over them and let them steep for 4 minutes. Drain and rinse under cold water.
2. Cut the tofu into cubes and fry in the cooking oil over medium heat in a pan for 6 to 8 minutes until crispy. Then let it cool briefly.
3. Whisk the soy sauce, lime juice, brown sugar, ginger and chili flakes in a small bowl to make a dressing.
4. Cut the cucumber into fine strips, cut the mango into sticks, peel and grate the carrot. Slice the spring onion into fine rings, chop the coriander and coarsely chop the peanuts.
5. Toss the glass noodles with the cucumber, mango, carrot and spring onion in a bowl with the dressing. Spread the tofu, peanuts and coriander on top and serve immediately.