Although it has been non-stop raining outside my window this last week, I’ve still got my mind on the approaching summer and (hopefully!) some sunshine-filled days. To me, summer means enjoying some lighter fare – salads, fruity sweet treats… and ice cream. Of course.
The problem is, I need a really good salad to hold my attention. I have this terrible fear of eating just plain iceberg lettuce, tomato, cucumber and a little dressing. Blergh. That just does not float my boat at all! So, I always have to make sure I pack as much flavour into my salads as humanly possible.
And this spicy noodle salad – well, let’s just say it ticks all my boxes for the perfect salad. It’s fresh, tasty, and is just the perfect amount of fiery. I also love all the different textures and tastes this salad delivers – you have the light rice noodles, fresh coriander, citrussy lime, crunchy cashews and the hot chilli. It’s a true flavour bomb!
I haven’t even mentioned the ginger tofu yet! There was no way this recipe was getting away without a little bit of ginger. OH MY do I love ginger! So, this sticky ginger tofu just completes the picture for me. It’s the perfect thing to pair with the noodle salad.
Anyway, I honestly couldn’t recommend this recipe anymore. It’s one you can whip out to feed a party of people without breaking a sweat – at least until you start eating the noodles, that is! If you give it a go, let me know how you get on in comments below.
Looking for more recipes like this? Try…
Vegan Buddha Bowl with Spiced Chickpeas
Vegan Laksa
Easy Vegetable Udon Noodles
Spicy Noodle Salad with Ginger Tofu
Ingredients
Noodle Salad:
- 250 grams Rice Noodles
- 1 Red Onion finely diced
- 1 Red Chilli Sliced
- 2 tbsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1 tsp Sesame Oil
- Juice of 1 Lime
- 1 Small Bunch Coriander
Ginger Tofu
- 1 Block of Extra Firm Tofu Sliced 2-inches thick
- 2 tbsp Soy Sauce
- 1 tbsp Maple Syrup
- 1 tsp Sesame Oil
- 1 tsp Chilli Flakes
- 2 inches Ginger Grated
Sticky Cashews
- 1/2 Cup Cashews Roughly Chopped
- 1 tsp Maple Syrup
- 1 tsp Soy Sauce
To Garnish
- Red Chilli Chopped
- 1 Spring Onion Sliced
- Coriander Leaves
Instructions
- Press tofu using desired method – (I wrap mine in a towel and then place between two chopping boards with a cast-iron skillet on top and leave for at least 20 minutes.)
- To make the tofu marinade, combine the soy sauce, maple syrup, sesame oil, chilli flakes and ginger.
- Once the tofu is pressed, cut the slices into triangles. Add to a shallow dish along with the marinade. Cover the tofu in the marinade and then set aside for 1-2 hours.
- Roast the cashews for the noodle salad by placing a small frying pan over a medium heat. Add the cashew nuts, soy sauce and maple syrup. Cook for 1-2 minutes until cashews are sticky then remove from heat and set aside.
- Prepare the sauce for your noodles by blitzing the coriander stalks (retain the leaves for garnishing), red onion and red chilli in a food processor. Add the soy sauce, Worcestershire sauce, sesame oil and lime and combine everything well.
- Cook the rice noodles according the directions on the packet. Once cooked through, run under cold water and then toss into the noodle salad sauce along with the cashew nuts.
- Cook the tofu by placing a frying pan over medium-high heat. Add the marinaded tofu pieces and cook for 3-4 minutes on each side until lightly caramelized.
- Assemble the salad by placing the tofu slices on top and then garnishing with coriander leaves, red chilli and spring onion.
- Enjoy!
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