### TranslatedIngredients: 100 grams Rice noodles - thin variety,3 cups Water,1/2 teaspoon Salt,1/2 teaspoon Sunflower Oil,3 Onions - thinly sliced,1 tablespoon Sunflower Oil,1 tablespoon Butter,1 teaspoon Sugar,Salt - to taste,150 grams Tofu - cut into rectangles,Salt - to sprinkle,1 tablespoon Garlic - crushed,1 tablespoon Ginger - crushed,1/2 tablespoon Red Chilli flakes,1 teaspoon Vinegar,1/2 teaspoon Soy sauce,1/2 teaspoon Honey,1 teaspoon Brown Sugar (Demerara Sugar),Salt - to taste,1/2 teaspoon Lemon juice,1/4 cup Roasted Peanuts (Moongphali),2 sprig Coriander (Dhania) Leaves,2 teaspoons Lemon juice,2 Carrots (Gajjar) - cut into juliennes,2 English Cucumbers - sliced into ribbons lengthwise,1/3 cup Spring Onion Greens - cut lengthwise ### PrepTimeInMins: 15 ### CookTimeInMins: 7 ### TotalTimeInMins: 22 ### Servings: 4 ### Cuisine: Vietnamese ### Course: Appetizer ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Vietnamese Rice Noodle Salad Recipe, we will get all the elements ready. To cook the rice noodles Heat a saucepan with 3 cups of water along with oil and salt on high flame. Once the water comes to a rolling boiling, reduce the flame to medium and add the rice noodles. Allow them to cook for about 4-6 minutes. Turn off the heat, and drain the water, transferring the rice noodles into a sieve. Run the rice noodles under cold water and ruffle the rice noodles, ensuring they don't stick to each other. Set aside.For the fried onions In a skillet heat oil and butter on medium-high flame, add the sliced onions, along with salt and sugar. Fry the onions, stirring occasionally, until they attain a deep brown colour. this will take about 10 mins. Once they achieve a lovely brown colour, turn off the flame and place the onions son an absorbent paper. To make the dressingIn a small mixing bowl, combine the crushed ginger, garlic, red chilli flakes, vinegar, soya sauce, honey, brown sugar, salt and lemon juice and mix well. Allow it to chill in the fridge. To pan roast the tofu Heat a pan with a few drops of oil on medium heat, place the cut tofu rectangles, sprinkle some salt and saute until it gets a light brown colour. To assemble the Vietnamese Rice Noodle SaladIn a mixing bowl, combine the carrots and cucumber, along with salt some and lemon juice and allow it to sit for about 10 minutes. Next, to the bowl of carrots and cucumbers, add rice noodles, pan fried tofu, fried onions, peanuts, coriander leaves, spring onion greens and the chilled salad dressing and toss the Vietnamese Rice Noodle Salad well. Serve Vietnamese Rice Noodle Salad Recipe along with Vietnamese Rice Paper Rolls Recipe and Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) for a complete meal. You can serve Vietnamese Pitaya & Calamansi Sorbet Recipe (Dragon Fruit & Small Lime Sorbet) as dessert, to finish of the meal with.
