Tofu Fried Noodle Salad is for lunch on Sweet Caramel Sunday! Noodles, chilli spiced tofu pieces, greens, nuts and a sweet dressing - this tofu fried noodle salad is DELICIOUS!!
Salads bring good vibes and pops of colour to our table. Readers favorites are the Crispy Chicken BLT Salad and Watermelon Cucumber Salad (also vegetarian). Popular festive salads are the Thanksgiving Salad and the Christmas Salad.
How to Make a Fried Noodle Salad
Hi everyone! How are you? Hope you have had a good week.
I am delighted to share with you a recent guest post I did for my friend Donna from Whole Food Bellies. We Aussies tend to support each other like that! This recipe 1st appeared on WFB on 18th December 2018.
It is a salad recipe, which I know you will love. This recipe is inspired by Chang’s Oriental Fried Noodles. Fantastic crunchy noodles that we always used to have for BBQ salads. It is as easy as buying the packet of fried noodles and sprinkling them on top of the salad!
Ingredients to Make a Tofu Noodle Salad
I have been eating at a cool little Vietnamese takeaway place In Inala, (Brisbane, Queensland) recently. Their food is amazing and inspires me that it is possible to have dishes with less meat or meatless more often. The recipe I am sharing is made as a vegetarian recipe. If however, you wanted it to be vegan, you can change one ingredient and nail it. You can substitute agave syrup for a sweetener in place of the honey to tick that box (thanks Liz).
The salad really has all of the components you need to create a balanced meal. The tofu is full of protein and we pack some flavour into it.
You will need to get the firm tofu for the recipe as the silken tofu does not keep its texture when being cooked no matter how hard you try!
Flavour in our Tofu Fried Noodle Salad
Using the chilli flakes as well as the salt and pepper gives the tofu a little 'zing'. The remaining ingredients give the salad great contrast and texture.
Wombok is not an ingredient commonly used, so I think that is why you enjoy the delight of eating it in this recipe as it quite different to your typical garden salad!!
I LOVE making salads, especially ones that you can meal prep and take for work lunches. Two of my favourites on Sweet Caramel Sunday:
Another option for this salad is to switch out the tofu and use meatballs instead, but then it wouldn’t be a dish inspired from the vegan restaurant (SNAP!! - it is seriously amazing food!)!
I think you will agree with me that this salad is all about the texture! The fried noodles bring a delightful contrast to the dish and you will want to make it again and again!
Tofu Fried Noodle Salad questions answered:
About the recipe:
- You can meal prep this salad for lunches – just don’t dress it till you are ready to eat to avoid soggy salad
- This is a PERFECT BBQ salad
- The almonds can be toasted in the microwave OR in a pan on the stove
- The dressing has a thin texture to it and if you leave it sit, you need to stir it before pouring
To answer your questions:
- The salad is best served with HOT tofu (microwave separately if at work)
- The dish is not suitable for freezing
- The recipe contains no egg or dairy
- This is a SUPER EASY dish to pull together
How to prepare your Tofu Noodle Salad
I find that to prepare the salad, it is best to toast your nuts, then prep your veggies so all of that is done. After all of that I mix my dressing and have it ready to go. I pan fry my tofu as the last step in the ‘cooking’ phase, then having added all ingredients to your salad bowl, you dress and toss your salad.
All that will be left to do is grab a cold drink for everyone, sit back, relax and enjoy the good company whilst you can.
Tofu Fried Noodle Salad Recipe
Tofu Fried Noodle Salad
- 450 g tofu (organic, firm)
- ½ wombok (cabbage) or (napa cabbage)
- 1 bunch shallots
- 1 cup shaved almonds
- 1 tablespoon chilli flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tsp oil
- 100 grams oriental fried noodles
Tofu Fried Noodle Salad Dressing
- ½ cup white vinegar
- 2 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon honey
Tofu Fried Noodle Salad Method
- Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl
- Remove outside layer of shallot, trim roots, then chop into small pieces
- Toast almond flakes in a pan on the stove until they turn a light golden brown
- Cut tofu in half, then into small cubes
- Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy. (Use a pair of tongs to rotate pieces until all sides have crisped up).
- Combine wombok, shallots, almonds and crunchy fried noodles in a large salad bowl
- Add tofu to salad bowl
- Dress and toss to combine
Tofu Fried Noodle Salad Dressing Method
- In a small jar, combine vinegar, soy sauce, oil, garlic and ginger. Add lid and shake to combine
- Remove lid, add honey and stir to combine
- This recipe can have a few options for the sweetener in the dressing. Agave syrup if you are vegan or honey if you are vegetarian
- If meal prepping the salad, keep the tofu separate so you can heat it and add to the salad. It tastes better hot.
- The crunchy fried noodles will go soggy if covered in dressing or left to sit for a while. Add them last to ensure they stay 'crunchy'.
More About Me...
I can't believe it has taken me till the end of this post to get this out, but I am going to America! I work for RSPCA QLD and each year one lucky recipient gets to attend the HSUS Expo in America. This year I am that lucky lady!! I am thrilled!
Way back now in my younger days I went to America with my best friend and we lived and worked in Steamboat Springs in Colorado (visited LA whilst there too). This time I will be going to New Orleans, Louisiana and I am literally counting down the days!
I have so much planning to do and have a long 'to-do list'! So many happy days in the lead up to my big adventure.
If you are over that part of the world and you can recommend some 'must do' things, please let me know!
Happy cooking, enjoy the weekend ahead and as always thanks for reading x