Vietnamese Citrus And Noodle Salad With Fresh Herbs

Name: Vietnamese Citrus And Noodle Salad With Fresh Herbs And Fried Yuba (Tofu Skin) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small shallots, sliced 1/8-inch thick,; for even thickness (see note); 1 quart vegetable or canola oil; Kosher salt; 4 ounces fresh yuba (see note), cut into 1/2-inch strips; 4 ounces dried thin rice noodles; 3 medium cloves garlic; 2 to 3 Thai bird chilies, roughly chopped; 3 tablespoons brown sugar; 3 tablespoons fresh juice from about 3 limes; 1 tablespoon soy sauce (see note); 1 teaspoon Maggi seasoning (or other liquid aminos, see note); 1 large carrot, cut into thin matchsticks,; , or grated on the large holes of a box grater; 1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves and fine stems; 2 large grapefruits (or 1 pomelo),; 3/4 cup roasted peanuts, lightly crushed in a

Servings: persons

4 small shallots, sliced 1/8-inch thick,
for even thickness (see note)
1 quart vegetable or canola oil
Kosher salt
4 ounces fresh yuba (see note), cut into 1/2-inch strips
4 ounces dried thin rice noodles
3 medium cloves garlic
2 to 3 Thai bird chilies, roughly chopped
3 tablespoons brown sugar
3 tablespoons fresh juice from about 3 limes
1 tablespoon soy sauce (see note)
1 teaspoon Maggi seasoning (or other liquid aminos, see note)
1 large carrot, cut into thin matchsticks,
, or grated on the large holes of a box grater
1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.
1 cup fresh mint leaves
1 cup fresh cilantro leaves and fine stems
2 large grapefruits (or 1 pomelo),
3/4 cup roasted peanuts, lightly crushed in a

1
Line a large plate or rimmed baking sheet with 4 layers of paper towels. Set a fine mesh strainer over a large heat-proof bowl or medium saucepan. Combine shallots and oil in a wok or medium saucepan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly as the shallots fry to ensure even cooking. When shallots are light golden brown, transfer to strainer and drain. (Shallots will continue cooking for a brief period after draining, so do not allow them to get too dark). Immediately transfer to paper towel-lined tray and season with salt. Allow shallots to drain, then carefully lift the top layer of paper towels and roll shallots onto second layer, blotting gently with the first. Repeat, until shallots are on the last layer of paper towels and mostly grease-free. Set aside.
2
Return oil to wok and heat to 325u00b0F. Add yuba strips one at a time (they will stick together if you try to add them at once), gently lowering them into the hot oil. Do not crowd the wok. Fry, turning and agitating with a metal spider, until yuba is crisp and bubbles have mostly stopped, about 45 seconds. Transfer fried yuba to a paper towel-lined plate to drain and season with salt. Repeat until all yuba is fried.
3
Bring 2 quarts of water to a boil over high heat. Add noodles, remove pot from heat, and let rest until noodles are soft but not mushy, about 4 minutes. Drain, rinse under cold running water, and drain again. Transfer to large bowl.
4
In a mortar and pestle, pound garlic and chilies with a pinch of salt until a fine paste is formed. Add sugar, lime juice, soy sauce, and liquid aminos and stir with pestle to combine.
5
Add carrots, cucumber, fried yuba, mint, cilantro, grapefruit, yuba, half of fried shallots, and half of peanuts to the bowl with the noodles. Add the dressing and toss to coat. Transfer to a large serving bowl. Top with remaining peanuts and fried shallots and serve.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 small shallots, sliced 1/8-inch thick,, for even thickness (see note), 1 quart vegetable or canola oil, Kosher salt, and more.

Yes, Vietnamese Citrus And Noodle Salad With Fresh Herbs And Fried Yuba (Tofu Skin) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Citrus And Noodle Salad With Fresh Herbs And Fried Yuba (Tofu Skin) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions