ASIAN NOODLE SALAD BOWL
As funny as it sounds, as a vegan I don’t eat very many salads! I would much rather something more hearty and tasty as a meal than lettuce and tomatoes. However, this is one salad I’ll happily whip up when I want something fresh and full of flavour! My Asian noodle salad is a fusion of some common ingredients in Asia – tofu, noodles, bok choi, kim chi, corn and carrots. The dressing is oil free (for those avoiding it) and really brings it all together. Trying local food is one of my favourite things about traveling and always inspires me to incorporate new ingredients and techniques into my recipes.
Asian Noodle Salad Bowl Recipe
Time: 15 minutes
Serves: 2-3 as a main or 4-6 as a side dish
- 200g rice noodles
- 200g marinaded tofu (slight cheat, to make this a super quick meal to whip up!)
- 2 large handfuls of salad leaves
- 2 heads of bok choi
- 1 ear of corn
- 1 large carrot
- Kim Chi, to garnish
- Juice of one lime
- 1 heaped tbsp tahini
- 1 tsp miso
- 1 tbsp tamari
- 1/2 tsp chili (optional)
- Black pepper
- Steam/boil the corn for 8-10 minutes until tender.
- Add the bok choi leaves in the final 2 minutes.
- Cook the noodles according to the instructions on the packet, usually 5-7 minutes.
- Grate the carrot.
- Wash the salad leaves.
- Drain the noodles, corn and vegetables.
- Remove the corn kernels from the ear (?!).
- Slice the marinaded tofu into bite sized pieces.
- In a tall glass mix all the dressing ingredients together and add a splash of hot water to make it thinner, you’ll need to give it a good mix until the tahini combines with everything.
- Add all the ingredients to a big mixing bowl, pour the dressing over and mix in evenly.
- Divide between bowls and eat with chopsticks!