Guys Love Cooking weekend recipe: Rice noodle salad with tofu and egg

The delicate balance of Vietnamese food enters the spotlight in this week's collaboration with , their tasty dish consisting of a rice noodle salad with tofu and egg. This week we are flying to Vietnam. Vietnamese cuisine is becoming more and more popular across the globe , in some countries, like US and France, it has been the case for years If we think of Vietnamese cuisine, the word that pops to our mind is: fresh. It does not matter what dish you are going to cook or order the dish will almost always have fresh herbs. They will be thrown on everything, or served on the side to flavor soups. These are not just nice things to look at, just picture coriander or Thai basil, they are in fact an integral part of the dish.

Vietnamese food is made up by many small parts that have to go together, and work perfectly that way. This offer a wide range of textures that is a vital part of the eating experience. On top of the look and the flavor, this way of eating is a lot of fun, you can add each herbs in as much quantity as you like, making your own dish slightly different from the person sitting next to you. In this time of age where customization is key, the Vietnamese got it right long time ago. Note: if you are vegetarian, Vietnamese cuisine offer an outstanding variety of dishes to choose from, like the one we are making today, Rice sticky salad with tofu and egg.

Rice noodle salad with tofu and egg

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 33 minutes Yield: 4 servings


Rice sticks: 400 g Tofu: 1 package Eggs: 4 Lettuce: a few leaves, thinly sliced Cucumber: 1/2, thinly sliced Carrot: 1, julienned Roasted peanuts: 8 tbsp, crushed Soy sauce / Maggi: 4 tbsp Sugar: 2 tbsp Ground pepper: 2 tsp Aroma powder: 1 tsp Frying oil


First, soak the rice sticks in warm water for about ten minutes and let them dry. Meanwhile, divide the tofu block into separate sheets with a height of one-half centimeter. Then cut the tofu into blocks of 2x2 centimeters. Fry them in a pan with plenty of oil until they become crispy outside. Mix the egg with some salt and pepper and stir-fry on both sides in a pan. Leave it to cool and thinly slice it. In a large wok, add two tablespoons of oil and, on medium heat, stir-fry the rice sticks for about two mins. Add the tofu pieces, soy sauce, sugar, aroma powder and pepper and continue to stir-fry for about five mins. Then add the egg slices, stir-fry for about two more minutes. Turn off the head when finished. Now add the cooked rice-sticks with tofu and egg into a dish or a bowl, topped with two tablespoons of crushed peanuts. Serve the dish hot with lettuce, cucumber and carrot. Extra sauce to serve on the side is nice for dipping, like fish sauce or simply soy sauce.