Ingredients
For the dressing:
- 4 tablespoons tahini, well-stirred
- 4 tablespoons soy sauce
- 2 tablespoons roasted sesame oil
- 4,5 tablespoons extra-virgin olive oil
- 3 tablespoons unseasoned rice vinegar (Japanese)
- 1/2 teaspoon mascobado brown sugar (or coconut palm sugar)
- dash of sriracha chili sauce (ca. 1/8 teaspoon)
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons cold water, to thin (or more, as needed)
For the noodle salad:
- 200 g glass noodles vermicelli (alternatively, rice noodles)
- 2-3 generous handfuls shredded Chinese cabbage (100-125 g)
- 2 medium carrots, grated
- 100 g snow pea, thinly sliced into strips, lengthwise on diagonal
- 2 green onions thinly sliced
- 200 g smoked tofu (e.g. smoked tofu with almonds and sesame), diced
- Handful of fresh coriander leaves
- Handful raw unsalted cashews or peanuts, lightly toasted and coarsely chopped
Instructions
- In a small bowl, whisk together the dressing ingredients (tahini, soy sauce, sesame oil, olive oil, vinegar, sugar, chili sauce, ginger, and water) until well-combined. Set aside.
- Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
- Transfer the noodles to a large bowl, and toss with the dressing.
- Add the remaining ingredients (cabbage, carrot, snow peas, green onions, tofu) and toss to combine. Serve garnished with coriander and toasted nuts. Enjoy!
Nutrition
Notes
- I like Lungkou Vermicelli glass noodles or Arche organic glass noodles made from pea protein (found in organic food stores).