Vermicelli noodle salad with seared tofu

Bring a pot of water to the boil for the noodles.

Slice the carrot into matchsticks, about a third of a cup per portion.

Mix the soy sauce, rice vinegar, a splash of toasted sesame oil, the sugar and a splash of lime juice; add the carrot and marinate about 10 minutes.

Repeat with the cucumber.

Turn off the heat and soak the noodles in the hot water 5 to 7 minutes.

Pat the tofu dry and slice into strips.

Sear the tofu in a non-stick pan over medium heat with a dash of olive oil, about 45 seconds to a minute a side, then season with pepper and salt.

When the noodles are al dente, add ice to stop them cooking further.

Plate the vermicelli, then the carrot, cucumber and chopped red leaf lettuce.

Top with the chopped cilantro and mint, the tofu, and chopped chilli peppers if wanted.

Add the bean sprouts and crushed roasted peanuts and drizzle over the pickling juice.