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Mie noodle salad with plum sauce

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Ingredients for 2 servings:

  • 200 g smoked tofu
  • 125 g Mie noodles, vegan
  • 50 g cashew nuts, salted
  • 1 zucchini
  • 1 lettuce heart(s) (romaine lettuce)
  • ½ leek(s)
  • 120 g plum sauce
  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp Sriracha sauce
  • 1 tsp ginger powder
  • 2 garlic cloves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a warm, vegan Asian salad

Tear the lettuce into small pieces, wash, and spin dry. Cook the noodles for 5 minutes and drain. Halve the zucchini and cut into half-moons, and thinly slice the leek. Pat the tofu dry and dice it. Combine the sauce ingredients in a blender. Brown the tofu all over and drain on kitchen paper. Brown the zucchini and leek and add a little salt. Stir in the noodles, cashews, tofu, and sauce, and cook everything together for another minute. Mix in a bowl with the salad and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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