Vietnamese rice noodles with tofu & carrot

Total time 25 mins

15 mins preparation time

10 mins cooking time

A light and aromatic rice noodle dish with smoked tofu, crunchy vegetables and Kikkoman Sesame Sauce, full of contrasting flavours and textures.

Ingredients

10 portion(s)

For the dish:

1 ½ kg

rice noodles, cooked and cooled

100 ml

rapeseed oil

600 g

smoked tofu, diced (approx. 1 x 1 cm)

30 g

garlic, finely chopped

500 g

carrot, cut into thin batons

300 g

sugar snap peas

500 ml

Kikkoman Sesame Sauce

200 g

cucumber, halved and sliced

Garnish:

Spring onion, green part, roughly chopped

30 g

coriander leaves

25 g

black sesame seeds

25 g

white sesame seeds, toasted

lime wedges

Allergens:

Soy, Sesame, Gluten, Egg

Total weight per portion:

330 g

Weight per ingredient:

Rice noodles: 120 g
Vegetables: 80 g
Tofu: 60 g
Sauce: 50 g
Garnish: 20 g

Preparation

Step 1

Heat the rapeseed oil in a pan and fry the tofu for 2–3 minutes until golden brown. Add the garlic, carrot and sugar snap peas and fry for a further 2–3 minutes until the vegetables are slightly softened but still crisp.

Step 2

Add the noodles and the Kikkoman Sesame Sauce and mix well until all ingredients are evenly coated.

Step 3

Fold in the cucumber slices. Divide between bowls, garnish with the spring onion and coriander, sprinkle with the sesame seeds and serve with the lime wedges.

Tip

If you fancy a deeper, nuttier flavour, swap the tofu for grilled tempeh—it pairs beautifully with the Kikkoman Sesame Sauce.

Recipe-ID: F1148

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