Preparation
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1.
Break up the rice noodles and place into a bowl, cover with boiled water. Leave until the noodles absorb the water and become soft, then drain.
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2.
Heat up the oil and deep fry the tofu until it becomes golden in colour.
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3.
Cut the cucumbers in half, remove the seeds and slice.
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4.
In a bowl mix the pasta, cucumber, spring onions and soy seeds.
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5.
Sauce: combine ginger, chilli, coriander, peanuts, soy sauce, garlic, sugar, tomato, Vegeta Chicken Stock Powder and oil. Mix together and pour over the prepared salad.
Serving
Ensure the sauce is stirred through the salad.
Tip
This recipe is perfect in summer months, or even as a snack rich in vitamins, minerals and other very beneficial ingredients.
