• Seitan
  • Dinner
  • Lunch

Vietnamese Seitan Salad

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 70 mins
Get started


  • For the Seitan
    • 225g block of Tofoo Seitan
    • 2 tbsp soy sauce
    • 1 tsp white miso paste
    • 2 tsp sesame oil
    • 2 tbsp veg oil
  • For the salad
    • 100g dried rice noodles
    • 1/4 red cabbage, finely sliced
    • 1 carrot, julienned
    • 1/4 white onion, finely sliced
    • Large handful coriander, roughly torn
  • For the salad dressing
    • ½ a lime, juiced
    • 2 tbsp soy sauce
    • 1 garlic clove, minced
    • 3 tbsp water
    • 2 tbsp rice vinegar
    • 1 tbsp sugar (any)
  • To finish
    • Small handful peanuts, roughly chopped
    • 1 mild red chilli, sliced
    • Small handful crispy onions
    • Crispy chilli oil

Get started

  1. Tear/cut up pieces of Seitan very finely into long strands. Add soy, miso, sesame oil and a pinch of salt and pepper in a bowl and mix into an emulsion. Add Seitan into the marinade and leave for up to an hour.
  2. Heat your veg oil in a large, non-stick pan over a medium heat, add marinated Seitan and fry for 10 mins, stirring as you go until coloured. Set aside to cool.
  3. Add rice noodles to a bowl of boiling water and leave for 5 minutes. Strain noodles and rinse with cold water. Set aside.
  4. Make the salad dressing by combining all the ingredients in a bowl. Mix Seitan, noodles and chopped veg in a bowl.
  5. Pour over salad dressing and mix. Garnish with peanuts, sliced red chilli, crispy onion and a good glug of crispy chilli oil.