This simple and quick gluten-free rice vermicelli salad has the ultimate refreshing taste and a crunchy texture.
asian, Chinese Salad, easy salad, Gluten-free, Gluten-free Asian, gluten-free vegan, vegan, Vegan Asian
Servings: 2-4 servings
Author: Joyce @ Light Orange Bean
¼cupwood ear mushroom
5oz142 g rice vermicelli (dried)
6oz170 g oven roasted tofu (see note)
3/4cupfresh oyster mushroom
1medium red onionsliced
2teaspoonsroasted sesamewhite or black
¼cupfresh lime juice
2tablespoonssoy saucegluten-free if desired
In a large bowl, soak wood ear mushrooms in hot water for approximately 15 minutes until they are soft. Strain and dry with a paper towel.
Bring water to a boil in a saucepan. Remove the saucepan from heat and submerge the rice vermicelli into the hot water. Stir briefly and cover the saucepan with lid. Let it stand for 2-3 minutes. Do not overcook the rice vermicelli otherwise the noodles will become mushy.
Drain the cooked rice vermicelli and rinse with cold running water to stop further cooking. When the rice vermicelli is thoroughly rinsed, transfer them into a salad spinner and remove the excess water. Place the rice vermicelli onto a plate and allow it to air-dry for 10 to 15 minutes while preparing the other ingredients. Cut the rice vermicelli noodles into 2-1/2-inch lengths if desired.
Cut tofu, oyster mushrooms, red onion, and cucumber into desired size (see photos). Coarsely chop mint, basil, and cilantro leaves.
Put all salad dressing ingredients in a food processor and blend until it is combined.
Gently toss to combine all ingredients. Serve immediately.
See oven roasted tofu recipe here http://lightorangebean.com/spicy-crispy-oven-baked-tofu/
Roasted Tofu, Mushroom and Rice Vermicelli Salad https://lightorangebean.com/roasted-tofu-mushroom-and-rice-vermicelli-salad/