Ginger Tofu & Sesame Noodle Salad
with Coriander & Crispy Shallots
- Gluten
- Soy
- Wheat
- Eggs
- Sesame
- Sulphites
- May contain traces of allergens
- Peanuts
- Sesame
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Eggs
Whip up this ginger tofu noodle salad bursting with zingy flavour and packed with crunch and crispness. A mouth-watering dressing combo creates the perfect tangy, rich depth to really elevate and enliven this dish. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Mixed Salad Leaves
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Coriander
1 sachet
Crispy Shallots
1
Spring Onion
1 packet
Pea Pods
2 packet
Sesame Dressing
(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)
1 packet
Slaw Mix
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
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.)
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. • Meanwhile, trim and thinly slice pea pods lengthways. • Thinly slice spring onion. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine tofu, ginger paste and a drizzle of olive oil.
• To the 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 the bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onion, Japanese style dressing, sesame dressing, ponzu and the soy sauce. • Toss to combine and season to taste. TIP: Add a splash of water if the noodles look too dry.
• Divide sesame noodle salad between bowls. • Top with ginger tofu. • Sprinkle with crispy shallots. • Tear over coriander to serve. Enjoy!
