Asian Noodle Salad

This salad is a quick and easy, healthy on the go lunch. Change up the flavours to suit the contents of your fridge and enjoy this delicious flavoursome meal regularly

Ingredients

  • 1-2 rice noodle cakes per person

  • 1/2 red pepper sliced

  • 250g firm tofu

  • 1 inch piece of ginger, chopped

  • 2 Tbs gluten free soy sauce or Braggs

  • 1Tbs rice wine vinegar

  • 1 Tbs sugar or honey or agave

  • 1 tsp sesame oil

  • 1 lebanese cucumber sliced

  • 2 handfuls baby spinach

  • 1 tsp toasted sesame seeds

  • cilantro to garnish

Method

  1. Soak rice noodles in a bowl of hot water until soft. Cut into smaller pieces with scissors.

  2. Cut tofu into 1.5cm rectangles, pat dry and fry on a medium high heat in a little oil or ghee until golden brown. Sprinkle with salt, pepper during cooking and a little soy sauce and sweetener at the end. Set aside

  3. Combine soy sauce, ginger, vinegar, sweetener and sesame oil in a jar and shake to combine.

  4. Assemble your salad by arranging spinach leaves and cucumber in the bottom of a noodle bowl.

  5. Mix together red peppers, noodles and dressing and add to bowl. Top with tofu and cilantro and enjoy!