Vietnamese Citrus and Noodle Salad with Fresh Herbs and Fried Yuba (Tofu Skin)

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Jess

4 small shallots, sliced ⅛-inch thick, preferably on a mandoline for even thickness (see note)

1 quart canola oil

Kosher salt

4 ounces fresh yuba (see note), cut into ½-inch strips

4 ounces dried thin rice noodles

3 medium cloves garlic

2 to 3 Thai bird chiles, roughly chopped

3 tablespoons brown sugar

3 tablespoons fresh juice from about 3 limes

1 tablespoon soy sauce (see note)

1 teaspoon Maggi seasoning (or other liquid aminos, see note)

1 large carrot, cut into thin matchsticks, preferably on a mandoline, or grated on the large holes of a box grater

1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.

1 cup fresh mint leaves

1 cup fresh cilantro leaves and fine stems

2 large grapefruits (or 1 pomelo), cut into suprêmes

¾ cup roasted peanuts, lightly crushed in a mortar and pestle

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