15 mins active prep time, 6 servings

This recipe is from 'Real Vietnamese Cooking' by Andreas Pohl & Tracey Lister published by Hardie Grant, $34.96

See full recipe at cooked.com.au

Photography © Michael Fountoulakis

Ingredients (included in delivery)

- 300g firm tofu
- 150g fresh egg noodles
- 300g pickled lotus roots
- 1 cucumber, cut into strips 5 cm long
- 1/4 red cabbage, cut into long thin strips
- 1 carrot, cut into strips
- Mint
- Coriander
- Lime
- 1 long red chilli, seeded and thinly sliced
- 2 garlic cloves, chopped

Ingredients (pantry items)

- Vegetable oil, for frying
- 40ml light soy sauce

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.