Sesame ginger tofu noodle salad
- 270g dried soba noodles or green tea soba noodles
- 1 teaspoon sesame oil
- 1 portion Green mix
- 1 portion Sesame dressing
- 300g tofu, cut in 2cm chunks
- 2 tablespoons finely sliced fresh ginger
- 3 teaspoons toasted sesame seeds
- 2 spring onions, sliced, to garnish
1 Prepare noodles following packet directions. Drain and run under cold water to cool. Add 1 teaspoon sesame oil and mix through to prevent noodles sticking.
2 Prepare Green mix. Combine noodles and vegetables in a large bowl and mix together, so vegetables are well distributed.
3 Prepare Sesame dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.
4 Heat a spray of oil in a large pan or wok. Cook ginger and tofu for about 2 minutes until tofu is browned. Remove from heat. Add reserved dressing to pan with 2 tablespoons water and stir to coat tofu. Divide noodle mixture among 4 plates or bowls. Top with tofu and garnish with sesame seeds and sliced spring onions.
Nutrition Info (per serve)
Total fat 24g
Saturated fat 4g
Dietary fibre 10g
Make it gluten free: Use rice noodles instead of soba noodles. Check tofu and soy sauce (in Sesame dressing) are gluten free.
Recipe made with components from our feature Mix and match noodle salads – select your favourite combinations of noodles, veges, protein and dressings to make quick and delicious summer meals!
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