Bun Chay (Vietnamese Vegetarian Noodle Salad)

• Noodles
• 4 ounces dried rice sticks or vermicelli
• Tofu
• 1/2 pound extra firm tofu
• Vegetable oil
• Greens
• 1 1/2 cups shredded lettuce
• 1 cup mung bean sprouts
• 1/2 cup julienned cucumber
• Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro; if available: rau ram or Vietnamese coriander, tia to or Vietnamese perilla)
• Sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 4 tablespoons water
• 1 clove garlic, crushed
• Garnish
• 2 tablespoons peanuts, chopped

1. For the noodles
2. Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
3. For the tofu
4. Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.
5. For the greens
6. Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
7. For the sauce
8. In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
9. To serve
10. Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.

noodles, rice, vegetable oil, shredded lettuce, bean sprouts, cucumber, handful of mixed herbs, sauce, lime juice, soy sauce, sugar, water, clove garlic, peanuts

Taken from www.epicurious.com/recipes/member/views/bun-chay-vietnamese-vegetarian-noodle-salad-50082553 (may not work)