Name: Ginger Tofu & Sesame Noodle Salad with Coriander & Crispy Shallots
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Egg Noodles; 1 Japanese Tofu; 1 packet Coriander; 1 sachet Crispy Shallots; 1 Spring Onion; 1 packet Pea Pods; 2 packet Sesame Dressing; 1 packet Slaw Mix; 1 packet Mixed Salad Leaves; 1 packet Japanese Dressing; 1 packet Ginger Paste; 1 packet Cornflour; 1 packet Ponzu

HelloFresh

Recipes

Japanese Recipes

Ginger Tofu & Sesame Noodle Salad

with Coriander & Crispy Shallots

Up to 180$ + Free Treats / Extras for Life

Allergens:

Eggs

•Gluten

•Wheat

•Soy

•Sesame

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

Japanese Tofu

(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)

1 packet

Coriander

1 sachet

Crispy Shallots

Spring Onion

1 packet

Pea Pods

2 packet

Sesame Dressing

(Contains: Eggs, Gluten, Wheat, Soy, Sesame; May be present: Milk.)

1 packet

Slaw Mix

1 packet

Mixed Salad Leaves

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

1 packet

Ginger Paste

1 packet

Cornflour

(May be present: Peanuts, Sesame, Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Ponzu

(Contains: Soy, Sulphites; May be present: Milk, Almond, Cashew, Macadamia, Walnut, Eggs.)

Nutritional Values

Calories715 kcal

Energy (kJ)2990 kJ

Fat33.6 g

of which saturates5.3 g

Carbohydrate83.1 g

of which sugars16 g

Dietary Fibre13.2 g

Protein25.9 g

Sodium2360 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and transfer to a large bowl. Drizzle with olive oil. • Cut plain tofu (see ingredients) into 2cm chunks. • Meanwhile, trim and thinly slice pea pods lengthways. Thinly slice spring onions. In a medium bowl, combine tofu, ginger paste and a drizzle of olive oil.

• To bowl with tofu, add cornflour and a generous pinch of salt and pepper, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Transfer to a paper towel-lined plate.

• Meanwhile, to bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onions, sesame dressing, Japanese style dressing, ponzuand the soy sauce. • Toss to combine and season to taste.

TIP: Add a splash of water if the noodles look too dry.

• Divide sesame ponzu noodle salad between bowls. Top with ginger tofu. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!