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Lime turmeric rice noodles salad with asparagus

Servings 4

Ingredients

  • 350 g thick rice noodles
  • 3 teaspoons ground turmeric
  • 450 g asparagus 1 bunch, woody ends removed and cut into 5cm (2-inch) pieces
  • extra virgin olive oil
  • 225 g baked tofu pre-baked tofu like this, sliced
  • 2 scallions thinly sliced
  • big handful of Asian herbs such as coriander cilantro, Thai basil, Vietnamese mint (rau răm), roughly chopped
  • 1 - 2 limes halved
  • 50 g toasted almonds or peanuts roughly chopped

Lime-maple dressing

  • 1 lime juiced (2-3 tablespoons)
  • 2 tablespoons maple syrup or brown sugar
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic finely grated
  • 1/2 - 1 red or green chili pepper, sliced (to your liking)
  • sea salt and black pepper
US Customary - Metric

Instructions

  • Bring a large pot of salted water to the boil. Add the rice noodles and turmeric and cook according to packet instructions until the noodles are al dente. Drain and run under cold water, tossing to cool them down. Drain again.
  • Meanwhile to make the dressing, place the lime juice, maple syrup, tamari or soy sauce, sesame oil, garlic and chilli (pepper) into a bowl and whisk to combine. Season with sea salt and black pepper. The dressing should be tangy sweet, salty, and spicy.
  • Heat a large fry pan (skillet) on medium high heat. When hot, add a drizzle of olive oil along with the asparagus. Season with salt and pepper and cook, tossing often, until the asparagus are crisp-tender, bright green and slightly charred, 3-4 minutes.
  • Place the noodles into a large bowl and add the tofu, asparagus and the dressing. Toss to combine. Add most of the herbs (keeping some aside for topping) and toss. Taste and season with salt and pepper.
  • To serve, top with remaining herbs and the nuts, and drizzle generously with lime.

Notes

Substitutions:
Asparagus: green beans, snow peas, sugar snap peas, broccoli
rice noodles: wheat noodles, egg noodles
baked tofu: extra firm tofu, Yuba