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Soy & Ginger Tofoo Rainbow Rice Noodle Salad 

  • Serves: 2 people
  • Prep: 15 mins
  • Cooking: 10 mins
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Ingredients

  • 1 x pack of Straight To Wok –  Soy & Ginger Tofoo  
  • 1 x medium cucumber (peeled into ribbons, or sliced into matchsticks) 
  • 2 x medium carrots (peeled into thin ribbons) 
  • 180g sugarsnap peas 
  • 1 x small red onion (sliced into thin strips) 
  • 1 x red chilli (finely sliced) 
  • 1  x green chilli (finely sliced)  
  • 5 spring onions (trimmed and finely sliced)  
  • 225g (4 small nests) of thin rice noodles  
  • 1 teaspoon  rice wine vinegar  
  • 1 teaspoons toasted sesame seeds 
  • oil for cooking  
  • For the dressing: 

2 limes (juice and zest)  

15g coriander (finely copped) 

1 tablespoon of neural oil (sunflower, avocado, vegetable oil)  

1 tablespoon rice wine vinegar 

Get started

  1. Prepare the noodles. Place the noodles in a large bowl, cover with boiled water and cover the bowl with clingfilm or a plate. Stand for 3-5 minutes until soft. Drain and rinse under cold water. Toss in a little oil to stop them from sticking. Set aside.  
  2. Mix all the dressing ingredients together and set aside.  
  3. Toss the red onion in 1 teaspoon of rice wine vinegar and set aside to pickle. 
  4. Cook the sugar snap peas in a small pan of simmering water set over a medium heat for 2-3 minutes until bright green and tender. Drain and rinse under cold water. Transfer to a chopping board and roughly chop. Tip into the bowl with the noodles.  
  5. Toss the prepared carrot, cucumber, spring onion, green and red chilli together with the noodles and sugar snap peas, toss through the salad dressing and set aside whilst you cook the tofu.  
  6. Heat a little oil in a large non stick frying pan set over a medium heat. Add the tofu and gently fry until crisp, around 8 minuets.  
  7. Serve the tofu over the rice noodle salad, scatter over the pickled red onions and toasted sesame seeds before serving.  
  8. Save any leftovers in an airtight container in the fridge for up to 3 days. Do not reheat the tofu. Enjoy cold.  
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