A cold refreshing salad with all the Asian goodness. Slurp slurp slurp.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course, Salad
Cuisine: Asian, Thai
Keyword: easy, lactose-free, summer
Servings: 2people
Ingredients
230gChinese wheat noodlese.g. chop stick
100gfresh spinach leaves
1canchickpeas
100gtofufirm, natural or smoked
1tsp sesame oil
5dropsliquid smokenot necessary if using smoked tofu
2spring onions
1tbspblack sesame seedsoptional
Dressing
3tbsppeanut butter
1tsprice vinegar
1tbsp lemon juice
1tbspsoy sauce
1tbsp soy milk
1tbsp ketjap manissub with 1/2 tbsp soy sauce and 1/2 tbsp date syrup or other sweetener
1tbspsesame oil
1red chili (dried, crumbled)or 1 tsp chili flakes
Instructions
Cook the noodles in salted water according to package instructions. In the end before draining add the spinach leaves for only 1 minute, then drain.
Cut the tofu in small strips or cubes (the more surface area per piece, the more flavor). Heat the sesame oil in a frying pan, add the tofu and the liquid smoke and fry on a medium high heat until golden brown.
Add all the sauce ingredients to a blender and blend until smooth.
Chop the green parts of the spring onions into thin rings. (Keep the white onion part at the bottom for the next time you need onions.) Add the sauce and the tofu to the noodles and stir well. Plate up and sprinkle with the spring onions and sesame seeds.