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
Recommended Equipment
Ingredients
- 1 onion
- 1 piece of ginger
- 1 garlic clove
- 1 carrot
- 1/2 smoked tofu
- handful of red cabbage
- parsley or cilantro
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoons tahini
- 250 g mie noodles
- some plant oil
- 1-2 tablespoons sesame seeds
- pinch of chili
Instructions
- First, prepare all the ingredients in the required amounts for the recipe and some little bowls for the chopped vegetables. This will make cooking much more relaxed and you won't forget anything 🙂
- Chop onion, ginger and garlic. Slice the carrots and dice the tofu into small cubes. Chop the red cabbage and the parsley.
- Heat water in a saucepan with salt for the noodles.
- Mix together soy sauce, maple syrup, and tahini in a large bowl, which is best done with a whisk.
- Add the noodles to the boiling water and cook according to the package instructions.
- In a large pan, fry the tofu and carrots in some vegetable oil over medium to high heat for about 3 minutes, stirring occasionally. Then add the onions and ginger.
- Drain the noodles, add them to the sauce in the bowl, stir well, and set aside.
- Add garlic, sesame, and chili flakes to the pan and stir again.
- Then add the noodles and mix everything together very well.
- Now garnish with red cabbage and parsley or coriander, and you're done!
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