Vegan hokkien noodle salad

September 25, 2008

Vegan hokkien noodle saladBy JUDITH SUTTON - The Press | Thursday, 25 September 2008

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I use either the Trident or Fantastic brand of hokkien noodles to make this salad. The noodles come in a vacuum pack which can be found in the noodle and rice aisle at the supermarket.

This salad is nutritious and packed with texture, colour and protein. It is an ideal lunchbox snack for warmer weather.

INGREDIENTS

2 x 200g packets Trident or Fantastic hokkien noodles

Handful of fresh coriander leaves

1/2 cup cashew nuts, roasted

1 bunch asparagus, sliced and lightly steamed

1 cup bean sprouts, washed and strained

1 cup cucumber, sliced

1 medium eggplant, sliced, seasoned, drizzled with sesame oil then grilled on both sides

1/2 cup tomato, roughly chopped

1x 400g can baby corn, drained and sliced

300g pressed tofu or fried tofu, sliced

DRESSING:

1 Tbsp sesame oil

2 Tbsp Braggs liquid seasoning or Tamari

1 tsp fresh ginger, finely chopped

2 Tbsp rice wine vinegar or half lemon juice and half rice wine vinegar

1/2 tsp salt

2 Tbsp sweet chili sauce

1/2 tsp hing*

Place all dressing ingredients into a small bottle then shake to combine. Follow the directions on hokkien noodle packet to cook; strain, then plunge into cold water to cool quickly. Once noodles are cold, strain again.

Set aside coriander leaves and cashew nuts. Combine noodles with remaining ingredients and dressing. Top with cashew nuts and coriander leaves.

*Pressed tofu is tofu that has been pressed then marinated then fried. The pressing results in a firm texture similar to cold chicken.

Peter vv