Asian Noodle Salad with Langostino, Crispy Tofu & Mint Courtesy Of: Trident Seafoods Corporation – 2008 Asian Noodle Salad with Langostino, Crispy Tofu & Mint 12 servings uncooked vermicelli rice noodles or “bun” noodles,1 lb peanut oil,¾ cup or 6 fl oz firm tofu, thinly shredded,2 lbs. Dressing: lime juice,½ cup or 4 fl oz sesame oil,½ cup or 4 fl oz Thai sweet Chili Sauce ,½ cup or 4 fl oz carrots, shredded,1 ¼ cup or 5 oz wt. English cucumbers, cut in ½ lengthwise then cut into thin slices on a long bias,2 ½ cups 10 oz wt. bean Sprouts,2 ½ cups 7 ½ oz roasted salted peanuts, chopped,1 ¼ cups or 6 oz wt. cilantro, roughly chopped,1 ¼ cups or 1 ¼ oz wt. Thai Basil, roughly chopped,1 ¼ cups or 1 ¼ oz wt. Langostino Meat, defrosted, drained lightly,11/2 lbs. (18 oz wt. after draining) 1. Cook noodles in boiling water for 8 minutes, drain and run under cold water.
2. Heat a sauté pan over high heat then add oil and tofu, frying until crisp about 8-10 minutes. Drain tofu on paper towels and reserve.
3. Mix together dressing ingredients.
4. Toss together all ingredients and serve.