Wholegrain glass noodle salad with smoked tofu and mixed sprouts
Loaded with all the colours, flavours and vibrancy of Southeast Asia, this is a quick and easy salad, ideal for a light lunch or dinner. Many large supermarkets and Asian groceries now stock wholegrain rice vermicelli (also more poetically known as glass noodles) but they’re also easily bought online if you’re struggling to find them. Smoked tofu, mixed sprouts and seeds are ingredients that we use all the time to make sure our dishes have plenty of protein.
SERVES 2
V / WF / GF
125g/4½oz dried wholegrain rice vermicelli
1 carrot, cut into thin strips
100g/3½oz mangetout (snow peas), cut into thin strips
30g/1oz coriander (cilantro), chopped
150g/5½oz mixed sprouts (eg mungbean, chickpea, lentil)
100g/3½oz smoked tofu, thinly sliced
1 tbsp sesame seeds, lightly toasted
For the dressing
2 garlic cloves, finely chopped
45g/1½oz fresh root ginger, finely chopped
1 red chilli, deseeded and finely chopped
3 tbsp unrefined brown sugar
juice of 4 limes
2 tsp tamari
Put the noodles in a bowl, pour boiling water over them and leave to soak for 4 minutes. Drain in a sieve and then run cold water over the noodles until they have cooled down. Drain well and leave to one side.
To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they form a paste. Add the lime juice and tamari and stir.
Put the carrot, mangetout, coriander, sprouts, smoked tofu and noodles in a large bowl and gently mix together by hand, then pour over the dressing and continue to mix by hand until the dressing is well incorporated. Sprinkle over the sesame seeds and serve.
The featured recipe is from Wholefood Heaven in a Bowl by David & Charlotte Bailey
