My sister is not vegan and she is not someone who is easy to please when it comes to food. She wanted to come over for lunch and I racked my brains trying to find something she would eat and that would not spoil my continual healthy eating. I came across this noodle salad in my 15 Minute Meals book. It’s really easy to make and you can serve it hot or cold. I actually served it cold because my sister was late. Haha!
Ingredients out * kettle boiled* medium frying pan, low heat* food processor (bowl blade and fine slicer)
300 g medium rice or wholewheat noodles
1 clove of garlic
1 thumb sized piece of ginger
6 ripe cherry tomatoes
1 fresh red chilli
1/2 a bunch of fresh basil
3 tsbp of vegan oyster sauce
2 tsbp sesame oil
1 bunch of radishes
1/2 a cucumber
1 bulb of fennel
1/2 a white cabbage
1 full pack of vegan prawns (available at Veggie World.)
100 g shelled peanuts
2 tbsp sesame oil
1 bunch of fresh mint
1 pack of tofu (any type you like really)
1 tbsp sweet chilli sauce
Put the noodles in a pan and cover with boiling water, mixing up regularly to separate.
In the frying pan, toast the peanuts and sesame seeds with the sesame oil until golden.
Put the peeled garlic, ginger, tomatoes, chilli and the top leafy half of the basil into the processor with the fish sauce, sesame oil and the juice of 3 limes.
With the dressing still in the processor, swap to the fine slicer and slice the radishes, trimmed and peeled carrots, cucumber, quartered fennel and white cabbage. Tip it all into a big bowl, scrunch and dress the salad quite roughly with clean hands, then have a taste and tweak the flavours if needed.
Drain the noodles, add to the salad bowl and toss together.
Rip off the leafy half of the mint and scatter over the top.
Cut and drain the tofu and fry with the prawns in a little bit of sesame oil and sweet chilli sauce.
Place the toasted nuts in your serving bowl.
Place warm tofu and prawns into serving bowl and serve….like a boss to a sister who absolutely loved it! 🙂