SESAME NOODLE SALAD
Delicious vegan sesame noodle salad with carrots, red cabbage, tofu and fresh herbs - to be enjoyed warm as a quick dinner or cold on a buffet or as a packed lunch
- 9 oz. / 250 g Asian noodles
- 1 carrot
- 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
- red cabbage
- 1 tsp sesame seeds
- about 1/4 teaspoon crushed red pepper flakes
- parsley or cilantro
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 with red cabbage, sesame seeds, red pepper flakes and parsley or cilantro.
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