Speedy Japanese Tofu & Ramen Noodle Salad Bowl
with Tahini-Soy Dressing
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Soy
- Gluten
- Traces of Tree Nuts
- Milk
- Peanuts
- Sesame
Have you ever heard of Tokyo’s bullet train? It’s public transport that goes seriously fast - almost as fast as it takes to make a delicious HelloFresh dinner! Inspired by the flavours and downright efficiency of Japan, we present this tasty tofu salad. Itadakimasu!
Ingredients
1 knob
ginger
1 unit
cucumber
1 unit
long red chilli
½ packet
ramen noodles
(Contains: Gluten; May be present: Eggs, Soy.)
½ tub
tahini
(Contains: Sesame; May be present: Eggs, Soy, Gluten, Tree Nuts, Milk.)
1 block
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Soy, Gluten, Tree Nuts, Milk, Peanuts.)
1 bag
Tatsoi Leaves
Not included in your delivery
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
1 tbs
rice wine vinegar
½ tsp
sugar
1 tsp
water
1 tsp
sesame oil
(Contains: Sesame;)
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Peel and finely grate the ginger until you have 2 tsp for 2 people / 1 tbs for 4 people. Tip: You can peel the ginger using a teaspoon. Slice the cucumber into 0.5 cm half-moons. Finely slice the long red chilli (if using).
Add the ramen noodles (use suggested amount) to the boiling water and cook for 4 minutes, or until soft. Drain, refresh under cold water, return to the saucepan and drizzle with olive oil to prevent sticking.
While the noodles are cooking, combine the ginger, tahini, soy sauce, rice wine vinegar, sugar, water (check ingredients list for the amount) and sesame oil in a small bowl. Mix well and set aside.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Slice the Japanese tofu into 1 cm cubes and cook for 2 minutes on each side, or until browned and warmed through.
In a large bowl, combine the ramen noodles, cucumber, tatsoi leaves and the tahini-soy dressing and toss to combine.
Divide the ramen noodle salad between bowls. Top with the Japanese tofu and garnish with long red chilli (if using) and black sesame seeds.
