Larb Noodle Salad

Larb Noodle Salad is a vibrant and refreshing vegan Thai pasta dish that combines the zesty flavors of traditional larb with the comforting texture of noodles. Packed with fresh herbs, crunchy vegetables, and a spicy lime dressing, this salad is a delightful fusion of taste and nutrition.

Ingredients

• Rice noodles - 200 grams
• Firm tofu - 150 grams, crumbled
• Red bell pepper - 1, julienned
• Carrot - 1, grated
• Cucumber - 1, thinly sliced
• Green onions - 2, chopped
• Fresh mint leaves - 1/2 cup, chopped
• Fresh cilantro - 1/2 cup, chopped
• Soy sauce - 2 tablespoons
• Lime juice - 3 tablespoons
• Chili flakes - 1 teaspoon
• Garlic - 2 cloves, minced
• Vegetable oil - 1 tablespoon
• Peanut or sesame seeds - 2 tablespoons, for garnish

Steps

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a skillet, heat vegetable oil over medium heat and add crumbled tofu. Cook until golden brown, about 5-7 minutes.
3. Add minced garlic and chili flakes to the tofu, stirring for an additional minute until fragrant.
4. In a large bowl, combine cooked noodles, tofu mixture, red bell pepper, carrot, cucumber, green onions, mint, and cilantro.
5. In a small bowl, whisk together soy sauce and lime juice. Pour over the noodle salad and toss to combine.
6. Taste and adjust seasoning if necessary. Serve topped with peanut or sesame seeds.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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