15 minutes vegan asian noodle salad 🥢
I make this dish almost weekly (no joke!) It is the perfect easy, healthy and flavour packed dish for those warm summer nights.
1 pack firm tofu (I use the Soyco Japanese marinated tofu) cut into rectangles
1 pack mung bean noodles
1 bunch asparagus cut into 3cm lengths
4 or 5 spring onions cut into small rings
2 carrots shredded
300g of snow peas sliced thinly
1 cucumber sliced thinly
1 handful of mint and coriander
1 chilli (optional)
3 tbs fried shallots (optional)
1 tbs sesame oil
2 tbs soy sauce
2 tbs mirin
2 tbs rice wine vinegar
Heat a fry pan with a drizzle of sesame oil. Once hot, saute the tofu and asparagus for a few minutes until crispy and golden.
In the meantime, cover the noodles with boiling water in a large bowl. Let sit for 5 minutes or until cooked through, then rinse with cold water and let drain.
For the dressing, mix the sesame oil, soy sauce, mirin and rice wine vinegar together.
Place the noodles, carrot, cucumber, spring onions, snow peas, chilli, herbs, tofu, asparagus and dressing in a bowl. Mix thoroughly so everything is coated in the delicious dressing.
Sprinkle with the fried shallots, serve and enjoy!