Vietnamese noodle salad

I've made this salad before, but it seems like it just keeps getting better and better.  It's so refreshing after a nice run or when you feel like you've been eating junk.  It's still filling enough so you don't feel like you have to eat later.  Delicious! Serve with gluten free egg rolls!

Vietnamese Noodle Salad

Ingredients:

1 pkg tofu, rinsed and pressed and baked for 30 minutes at 350 (or you can use 2 chicken breasts)

1 pkg small sized rice noodles, (boil for 3 minutes and drain immediately)

4 cups Napa cabbage, finely sliced or shredded

2 carrots, cut into matchsticks

1 cucumber, cut into matchsticks

1/2 red pepper, sliced thinly

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

1/2 cup roasted peanuts, chopped

Dressing

Ingredients:

4 tablespoons fish sauce (alternatively soy sauce)*

4 tablespoons water

2 red chili, deseeded and finely chopped

1 tablespoon fresh ginger, grated

1 large garlic clove, minced

2 teaspoons fresh lime juice

2 teaspoons honey

Directions: 

Cube the tofu and fry in oil until crispy.  If using chicken, grill until cooked and shred. 

In a small bowl, combine all ingredients for the dressing.  

Just before serving, combine shredded cabbage, carrots, cucumbers, red pepper, and herbs in a serving bowl. Pour enough dressing over, so it's well coated. Add tofu and cooked rice noodles to the salad, then sprinkle with roasted peanuts. Add more dressing to the salad if needed. Serve immediately.