This sesame noodle salad was inspired by one that I once got at a little shop in New York for my flight home, and I liked it so much I took a picture of the label with the ingredients to experiment with them at home. I also added smoked tofu and red cabbage.
The final result turned out amazing and has become my number one enjoy warm or cold easy to transport crowd-pleaser to bring when I’m invited somewhere.
I updated the recipe and video in June 2019 because I adjusted the recipe and process and its now even better and easier. And this is how to make it.
Recipe for the sesame noodle salad
Serves 2, about 25 minutes
9 oz. / 250 g Asian noodles
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoons tahini
some plant oil
1 chopped onion
1 chopped garlic clove
1 tablespoon chopped ginger
1/2 smoked tofu, cut in cubes
1 tsp sesame seeds
about 1/4 teaspoon crushed red pepper flakes
parsley or cilantro
How to make the sesame noodle salad
Cook noodles according to instructions. Cut the carrots into blossoms if you like or just slice them.
Mix soy sauce, maple syrup and tahini in a big bowl.
Add noodles, stir well and set aside.
Sauté onions, garlic and ginger, then add carrots and tofu.
Sauté for a few minutes at moderate heat, then add noodles and stir-fry for another few minutes.
Garnish the sesame noodle salad with red cabbage, sesame seeds, red pepper flakes and parsley or cilantro and enjoy!
My guests love the seitan satay with the sesame noodle salad
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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