Glass Noodle Salad Asian Style With Soy Sauce
If there's one cuisine I never get tired of, it's probably Asian! There's nothing like a filling portion of rice (in any form) accompanied by fresh vegetables and soya products of all kinds! I could bathe myself in soya sauce - paired with tofu and edamame makes me feel like I’m in heaven. When things have to be relatively quick during the week and I prefer something light and cold, then an Asian glass noodle salad is the way to go. I deliberately chose rice-based glass noodles for this recipe as I find them a lot more filling than their mung bean counterparts. After all, we don't want to be hungry again half an hour after eating.
Ingredients
For 4 servings
For the salad
250g glass noodles made from rice
1 block of smoked tofu (approx. 250g)
1 tsp coconut oil
1 spring onion
1 carrot
1 red bell pepper
¼ cucumber
2 handful of white cabbage (in small slices)
200g edamame peeled
¼ bunch of coriander
For the sauce
6 tbsp soy sauce
5EL sesame oil
1 clove of garlic
1 tsp agave syrup
A little ginger powder
Preparation
- Cut the smoked tofu into small cubes, fry in a frying pan with coconut oil until brown and place in a salad bowl.
- Cut the carrots, bell pepper and cucumber into small cubes and add to the tofu.
- Cut the spring onion into small rings and add to the bowl.
- Add the white cabbage to the bowl.
- Cook the glass noodles according to the packaging, remove from the heat, rinse with cold water, drain and then add to the salad bowl.
- Add the edamame and finely chopped coriander.
- For the dressing, mix all the ingredients well in a separate bowl, add to the salad and mix everything well again. Season with extra soya sauce and ginger if required.
