Super easy Thai salad

We had a BBQ this weekend and I had just a little chicken and  little beef  leftovers. Not enough to make a sandwich, plus, where is the creativity on making a chicken sandwich?
So, looking around in the pantry a found a few rice noodles; a had some veggies and tofu in the fridge and my leftovers became a bright and flavourful Thai salad.

For the dressing I adapted a recipe from Taste.com.au :

1 1/2 tbs fresh lime juice
1 tbs sugar
1 tbs fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger

For the tofu I adapted a recipe from Vegetarian.about.com

1/4 block firm or extra firm tofu
6 tbsp flour
1 tsp garlic salt
1/2 tsp pepper
1/2 cup oil

And for the rest of the salad I used

left over chicken
leftover beef
rice noodles
1/2 red pepper
2 green onions
1 zucchini
a small bunch of dandelions
a few garlic chives
black and white sesame seeds.

I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.

I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.

Mixed all the dressing ingredients.



Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.

Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.
Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.