This rice noodle salad is great as a vegetarian light meal. You can have it as spicy as you like and I recommend serving with sriatcha (a really delicious, spicy Vietnamese table sauce, check the ingredients to ensure you buy a brand which does not contain MSG).
Frozen edamame beans are available from most supermarkets and certainly readily available from oriental supermarkets. They are a fantastic gluten free vegan staple. Ready cooked tofu is also readily available from oriental supermarkets and health food stores (avoid supermarket tofu it does not compare well to that available in specialist shops).
150 g rice noodles
Half packet pre-fried tofu
100 g spinach
50 g frozen edamame beans
Handful fresh corriander
2 tbs unsalted peanuts
1 green chilli or 1 tsp dried chilli flakes (or to taste)
2 tbs tamari (or other gfv soya sauce)
1 tbs lime juice
0.25 tsp sesame oil
1 tsp sesame seeds
1. Prepare the rice noodles according the the packet (often you only need to soak the noodles in warm water). Rinse under cold water and drain
2. Cook the edamame beans (as described on the packet), plunge in to cold water and drain
3. Warm a dry pan and toast the peanuts gently until they change colour. Remove from heat and set aside
4. Finely slice the spinach and add to a large serving bowl along with sliced tofu, finely chopped corrinader, edamame beans and rice noodles. Mix well
5. Finely chop the chilli and add to a small jug (or add chilli flakes). Add the tamari, lime juice and sesame oil and stir well
6. Pour over the noodle salad and mix well
5. In a pestle and mortar grind the peanuts in to smaller pieces and sprinkle over the salad with the sesame seeds and optional spicy peanut dressing and/ or toasted rice.