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15 minutes vegan asian noodle salad 🥢 ⁠

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.


Ingredients:⁠


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


Method:⁠


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!

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