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Ingredients

For the marinade:

1 garlic clove, crushed
1 red chilli finely chopped
2 tbsp reduced salt soya sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
Juice of ½ lime
1 carrot, peeled & grated into long strips
1 head of pak choi, shredded
½ courgette cut into long strips
½ red onion cut into strips
Small handful of fresh coriander leaves
60g buckwheat or soba noodles, cooked & drained
250g of pre-cooked tofu, drained & cut into cubes

Dietary Vegetarian

Cooking Time 10-15 mins

Recipe Category Lunch

Prep Time 20+ mins

Combine all the marinade ingredients in a bowl, add the cubes of tofu and leave for a few hours in the fridge or overnight.
Place the marinated tofu onto a pre-heated grill and cook for 2 - 3 minutes until golden brown. Remove & set aside.
Place the carrot & courgette strips, pak choi and onion onto the hot grill and wilt down for around 30 seconds - 1 minute.
On a serving dish, place the cooked warm noodles, top with the wilted vegetables and the grilled tofu. Scatter with the torn fresh coriander leaves & a squeeze of lime juice to serve.

Cookie Policy

Warm Asian Style Noodle Salad

Ingredients

Recipes

Tandoori Grilled Chicken

Greek Omelette for Two

Beer Beef Chilli Nachos

Yorkshire Pudding Wrap

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Cookie Policy

Warm Asian Style Noodle Salad

Ingredients

Recipes

Tandoori Grilled Chicken

Greek Omelette for Two

Beer Beef Chilli Nachos

Yorkshire Pudding Wrap