Soba Noodle Salad with Tofu and Coriander
Ingredients
100 g soba (buckwheat noodles)
1 nori sheet
1 tbsp soy sauce
1 tsp sesame oil
1 tsp white vinegaror lime juice
½ cucumberpeel lengthways into fine strips with a peeler
2 carrotspeel lengthways into fine strips with a peeler
1 red chilli pepperSeeds removed. Cut the pod into fine strips.
1 clove of garlicfinely chopped
1 tbsp sesame seeds
100 g tofu
1 tbsp rapeseed oil
handful of coriander leaveswashed
Directions
What are we cooking today?
1
Enjoyed chilled or at room temperature, this Soba Noodle Salad is exactly what you need for a quick, light meal.
Getting started
2
Cook the noodles according to the instructions on the packet, drain and transfer to a bowl.
3
Cut the nori sheet into fine strips and mix with the hot noodles.
4
Mix the soy sauce, sesame oil and rice wine vinegar into the noodles.
5
Roast the sesame seeds in a pan without oil and remove.
6
Cut the tofu into cubes and season with salt.
7
Heat the oil in the pan and fry the tofu until crispy.
8
Add the chilli and garlic and fry briefly.
9
Mix the vegetable strips into the pasta and arrange on plates.
10
Pour the chilli tofu on top.
11
Sprinkle with coriander and toasted sesame seeds.
Annabelle's tips
12
The tofu can be replaced with chicken (or in addition).
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 523
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 3.2g16%
- Cholesterol 0mg
- Sodium 1351mg57%
- Potassium 997mg29%
- Total Carbohydrate 53.3g18%
- Dietary Fiber 7.5g30%
- Sugars 11.9g
- Protein 18.7g38%
- Calcium 33%
- Iron 32%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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