Noodle Salad with Tofu & Lime

video password: SYDD [case sensitive]

noodle salad with tofu & lime
From ‘5 Ingredients 10 Minutes’ Print Book page 67
serves 2

Soba noodles are made with buckwheat and have a lovely nutty flavour. They’re a Japanese noodle that is normally served cold with a dipping sauce but I like to eat them both hot and cold. In my book I used soba noodles for this salad but in the video I’ve used dried udon noodles – pretty much any noodle will work here or even pasta.

I’ve been really getting into tofu since my month of being vegetarian. The secret it to buy the firmest tofu you can find. Although if tofu isn’t your thing, you could use chicken instead.

180g (6oz) soba or dried udon noodles
250g (1/2lb) firm tofu, cut into batons
2 tablespoons lime juice + lime cheeks to serve
2 tablespoons sesame oil
1 bunch coriander (cilantro), leaves picked

1. Cook noodles in boiling water for 8 minutes (4 minutes for soba) or until soft. Drain and cool under the cold water tap.

2. Heat a few tablespoons olive oil in a frying pan (skillet). Cook tofu over a medium high heat for a few minutes or until browned all over.

3. Combine lime juice and sesame oil in a large bowl.

4. Add noodles, tofu and coriander (cilantro). Toss to combine.

variations for dietary requirements:

gluten-free – Use rice stick noodles or mung bean noodles. Just cook according to the packet directions and refresh under cold running water then proceed as per step 2.

carnivores – chopped chicken breast or pork fillet would make a great alternative (or addition!) to the tofu.

troubleshooting guide:

too bland – Season with salt, extra lime and even a touch more sesame oil.

noodles sticking together – Probably means they’ve been cooked a little too long. Next time cook less. For now, try and separate by hand while running under the cold tap.

tofu not browning – Like meat, the surface of the tofu needs to be as dry as possible so the browning reactions can occur in the pan. Make sure you pat dry with paper towel before cooking,

can’t find sesame oil? – Replace it with peanut or other mild oil and if you like toss through a small handful of toasted sesame seeds.

leftover potential:

Excellent. Keeps well in the fridge and best eaten cold – just freshen up with a squeeze of lime.

related links:

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