Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 people

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Deliciously healthy noodles with tofu, moong sprouts, and crushed peanuts, topped with a creamy peanut sauce.


  • 150g flat rice noodles
  • 1 tablespoon sesame oil
  • ½ cup sprouted moong
  • ½ a small cucumber, sliced lengthwise, then cut in half-circles
  • ½ cup tofu, sliced into matchsticks
  • 4 tablespoons coriander, chopped (cilantro)
  • 4 tablespoons roasted peanuts, lightly crushed
  • 1 spring onion, finely chopped (about 4 tablespoons)
  • 3 cloves garlic
  • 1 red chili
  • 2 tablespoons coconut oil
  • 3 tablespoons peanut butter
  • 2 tablespoons light soya sauce
  • ½ cup coconut milk
  • ½ teaspoon freshly ground black pepper
  • juice of ½ a lime, about 1 tablespoon
  • 1 tablespoon brown sugar



  1.  Heat water in a saucepan or pot just below boiling. Soak noodles in hot water for 2-3 minutes.
  2.  Drain noodles and combine noodles with sesame oil in a mixing bowl.
  3.  Combine moong sprouts, cucumber, tofu, coriander leaves, peanuts, and spring onion in a large mixing bowl.
  4. To make sauce, pound garlic and red chili in a mortar, or grind. Heat oil on medium heat in a small saucepan. Add garlic chili mixture to oil and stir for a minute. Add peanut butter, soya sauce, coconut milk, black pepper, lime juice, and brown sugar. Simmer for about 5 minutes until sauce thickens. Stir occasionally.
  5. Remove from heat. Allow to cool. Pour on salad and serve.


Critical Ingredients:

Moong bean sprouts can be substituted with any bean sprouts, but their crunchiness is critical to the salad. You can also substitute cucumbers with other vegetables of your choice – baby corn, bok choi, and mushrooms for example.

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