Rice Noodle salad with spicy peanut dressing

I rarely eat out, but when I do, I go to places that will have either Asian or Mexican food. Since starting to eat healthier, I became obsessed with asian inspired dishes, from Vietnamese rice paper rolls to sushi. 

I can say that Boston has pretty good restaurants, I have a few go to's when I don't pack lunch. One of them is BonMe, it's a Vietnamese inspired lunch spot. They have food trucks around the city and a few brick and mortar locations. 

If you see me at BonMe, you will find me with a rice bowl or noodle salad. They make it so fresh and there are vegan options (10 points extra here!). 

Sadly, there isn't a location or food truck close by my apartment,  and I was craving a BonMe noodle salad. I decided to make my own version of it, and create a noodle salad BonMe style. I even made the spicy peanut sauce! sooooo good!

This bowl is perfect for a hot summer day and meal prep! It will go perfect in a mason jar! Sauce at the bottom, noodles will go second, tofu third and veggies last. 

Recipe below! (measurement isn't exact, but you can put more or less veggies or herbs if you want to!)


Serves 2

  • 1/2 Block of extra firm tofu diced
  • Paprika
  • 2 handfuls of arugula
  • 2 packs of rice vermicelli
  • 4 peeled and grated carrots
  • 1/4 red onion
  • handful chopped of cilantro and mint


  • 1/4 of peanuts
  • 2 tablespoons of soy sauce 
  • 1 or 2 tablespoons of siracha (will depend how spicy you want it)
  • 1/4 cup of water, more of less. 

How to:

Once you dry and dice the tofu, put in a separate bowl and sprinkle (a generous amount) of paprika. Mix until it looks evenly red. Leave it to soak the flavor. 

In a food processor, add the peanuts. Let it go on high speed for around 5 minutes or until it's converted into peanut butter. It might create a ball before creating the butter, give it time to release the fats. I made it with peanut butter before, but I found that it taste better if you make it from scratch. Once you have the peanut butter, add the soy sauce and sriracha. Mix it at a low speed. Add water little by little, until you like the consistency. Mine was a bit runny! Once done, set aside. 

For the noodles, you will have to let water boil (enough to cover the noodles). Once the water is boiling, add the noodles, and turn the heat off. Cover and let sit in the hot water for 4 mins aprox. Once done, drain the water and pass cold water through the noodles to cool them down. 

Pan fry the tofu for about 5 -7 minutes. I didn't use any oils so I made sure it had a bit of water left. Make sure to move the tofu around so it doesn't stick to the pan, and cook with medium heat. 

Once cooked, create a bed of arugula in a bowl/plate, add the carrots, onion, noodles, chopped cilantro and mint. Place the tofu on top and pour the peanut dressing on top. 

TIP: add a lot of cilantro and mint! it made it taste even better. 

If you like it, please, let me know and share it with me on instagram, facebook or snapchat! 





Ana Alarcon