I was emailed this recipe and thought I’d pass it along to you. It uses Tofu Shirataki noodles, which are made with tofu, and are gluten free. I haven’t made this dish yet, but the ingredients look good, and should pair nicely with a BC Pinot Gris or New Zealand Sauvignon Blanc. I’ve listed a few after the recipe. Enjoy.
Tofu Shirataki Vietnamese Salad Recipe
2 pkg House Foods Tofu Shirataki Spaghetti shape
1 medium carrot, thinly sliced
1 cup cucumber, thinly sliced into half moons
1 cup cooked chicken breast, shredded
1 cup shredded lettuce
2 scallions, sliced
pinch chili flakes (optional)
1-1/2 Tbsp fish sauce
2 tsp brown sugar
juice from 1 lime
Prepare Tofu Shirataki according to package instructions. Cut into manageable size. Add noodles, carrot, cucumber, chicken, lettuce and scallions in a large bowl and mix well.
Top with peanuts, mint, cilantro and chili flakes (if using).
Add dressing just before serving.
Combine all ingredients in small ramekin and stir.
A Few Wine Selections
You can find a some of these wines at Everything Wine. The BC wines are available online from the wineries.
Haywire Switchback Vineyard Pinot Gris 2012, BC ($24.49)
Harper’s Trail Pinot Gris 2013, BC ($18.90)
Forrest Wines “The Doctors” Sauvignon Blanc, Marlborough, NZ, 2012 (BC$19.95 SPEC)
Marisco Vineyards, The Kings Favour Sauvignon Blanc, Marlborough, NZ, 2013 (BC $19.99 )