Spicy lemon-sriracha rice noodle salad with crispy tofu and coconut is a hawker-stall lunch you can pack — cool rice vermicelli, shredded napa cabbage, and celery in a hot-sour dressing with golden cubes of tofu. Thirty minutes, meal-prep friendly, and the heat is yours to dial.
One of my favorite things about traveling through Southeast Asia is the incredible street food culture. On every corner, you’ll find vendors serving up the most aromatic and flavorful dishes, often centered around light, chewy rice noodles. This recipe is my love letter to those vibrant meals. It’s a beautiful tangle of tender rice vermicelli, crisp veggies, and golden-brown tofu, all tossed in a zesty, spicy, and sweet lemon-sriracha dressing. Topped with the irresistible crunch of toasted coconut, this dish hits every note. Best of all, it comes together in under 30 minutes, making it the perfect healthy weeknight dinner that’s naturally vegan and gluten-free!
Ingredients
• 6 oz / 170g dried brown rice vermicelli
• 2 cups / 180g (6.3 oz) thinly sliced napa cabbage
• 1 cup / 30g (1.06 oz) chopped fresh cilantro
• 1 stalk celery, quartered lengthwise and thinly sliced
• 2 small shallots, peeled and thinly sliced
• 1½ tsp / 7.5ml (0.3 fl oz) vegetable oil
• 8 oz / 225g firm tofu, drained and cubed
• ½ cup / 120ml (4.1 fl oz) fresh lemon juice
• 4 tsp / 20g (0.71 oz) sugar
• 2 tsp / 10ml sriracha sauce, or more to taste
• ¾ tsp coarse salt
• 2 cloves garlic, minced
• ½ cup / 40g (1.41 oz) toasted unsweetened coconut flakes
Instructions
1. Prepare the Noodles & Veggies: Cook the rice vermicelli according to the package directions. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking. Transfer the cooled noodles to a large bowl. Add the sliced napa cabbage, chopped cilantro, celery, and shallots, then gently toss to combine.
2. Pan-Fry the Tofu: While the noodles cook, heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the cubed tofu and cook for 12 to 15 minutes, turning occasionally, until golden brown and crisp on at least two or three sides. Remove from the heat and set aside.
3. Mix the Dressing & Assemble: In a small bowl, whisk together the lemon juice, sugar, sriracha, salt, and minced garlic until the sugar is fully dissolved. Pour this vibrant dressing over the noodle and vegetable mixture and toss well to coat everything evenly. Divide the noodle salad among four serving bowls, top with the warm, crispy tofu cubes, and garnish generously with the toasted coconut flakes before serving.
Nutritional Information
• (per serving)
• Calories: 342
• Protein: 10 g
• Total Fat: 12 g
• Saturated Fat: 7 g
• Carbohydrates: 46 g
• Cholesterol: 0 mg
• Sodium: 447 mg
• Fiber: 4 g
• Sugar: 7 g
Pro Tips
• for the Best Noodle Salad
• For extra crispy tofu, press it for at least 20 minutes before cubing. Wrap the block in paper towels or a clean kitchen towel and place something heavy on top to extract excess water.
• Feel free to add more crunch and color with shredded carrots, thinly sliced bell peppers, or a handful of fresh bean sprouts.
• To make this ahead for lunches, store the cooked noodles, tofu, vegetable mixture, and dressing in separate containers. Combine just before serving to keep everything fresh and crisp.
• Easily adjust the heat by increasing or decreasing the amount of sriracha. For a milder version, start with just 1 teaspoon. (5 ml / 0.2 fl oz)
FAQ
Q: Can I add more protein to this vegetarian noodle salad
A: Absolutely! To boost the protein, you can double the amount of tofu. For other plant-based protein options, consider adding a cup of shelled edamame or crispy roasted chickpeas along with the other vegetables.
Q: How do I make this noodle salad soy-free
A: To make this recipe soy-free, simply replace the tofu with a different protein source. Pan-fried chickpeas are an excellent and easy substitute. You could also use a commercial soy-free plant-based chicken alternative.
Q: How can I meal prep this vegetarian noodle salad for lunches
A: This recipe is perfect for meal prep. For the best results, store the cooked noodles, the vegetable mixture, the crispy tofu, and the lemon-sriracha dressing in separate airtight containers in the refrigerator. Combine everything just before you’re ready to eat to keep the veggies and tofu crisp.
Q: What are some good vegetable substitutions or additions
A: Feel free to customize the vegetables based on what you have. Shredded carrots, thinly sliced red bell peppers, cucumber ribbons, or fresh bean sprouts would all be fantastic additions for extra color and crunch.
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Spicy Lemon-Sriracha Rice Noodle Salad with Crispy Tofu & Coconut
Ingredients
Method
- Prepare the Noodles & Veggies: Cook the rice vermicelli according to the package directions.
- Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
- Transfer the cooled noodles to a large bowl.
- Add the sliced napa cabbage, chopped cilantro, celery, and shallots, then gently toss to combine.
- Pan-Fry the Tofu: While the noodles cook, heat the vegetable oil in a medium nonstick skillet over medium-high heat.
- Add the cubed tofu and cook for 12 to 15 minutes, turning occasionally, until golden brown and crisp on at least two or three sides.
- Remove from the heat and set aside.
- Mix the Dressing & Assemble: In a small bowl, whisk together the lemon juice, sugar, sriracha, salt, and minced garlic until the sugar is fully dissolved.
- Pour this vibrant dressing over the noodle and vegetable mixture and toss well to coat everything evenly.
- Divide the noodle salad among four serving bowls, top with the warm, crispy tofu cubes, and garnish generously with the toasted coconut flakes before serving.
