Tofu and vegetable soba noodle salad
Please log in to save or rate.
Time to make:
$5.25 per serve
(at time of publication)
Full ingredients list:
250g snow peas, trimmed, thinly sliced
2 large zucchini, trimmed, cut in matchsticks
180g soba noodles
2 large carrots, peeled, cut in matchsticks
1 red capsicum, seeded, thinly sliced
4 red radishes, trimmed, thinly sliced
1 1/2 cups watercress sprigs
200g packet marinated tofu, thinly sliced
1 1/2 tablespoons reduced-salt soy sauce
1 1/2 tablespoons mirin
2 teaspoons sesame oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Place snow peas and zucchini in a large heatproof bowl; cover with boiling water and leave veg to blanch for 20 seconds. Refresh vegetables under cold running water, then drain.
Step 2 Bring a large saucepan of water to the boil. Add noodles and cook according to packet instructions until al dente. Refresh noodles under cold running water; drain.
Step 3 Put snow peas, zucchini and noodles in a salad bowl with carrots, capsicum, radishes, watercress and tofu.
Step 4 Combine soy sauce, mirin and sesame oil in a small bowl to make salad dressing.
Step 5 Add dressing to salad bowl. Toss vegies, noodles and tofu lightly to combine and serve.
About this recipe
First published: October 2014