recipes
Stir fried vegan noodle salad
Serves:
2021-02-13
Ingredients
- 200g egg noodles
- 80ml sesame oil
- 1 red pepper
- 1 small leek
- 4 mushrooms
- 6 pieces baby corn
- 2 tbsp. crushed cashew nuts
- Small bunch kale
- 100ml teriyaki sauce
- 120g tofu (Clearspring)
- Small bunch coriander
- 1 lime
Method
Cut the Leeks, Peppers, corn and mushrooms in strips and sauté in the sesame oil on high heat in a hot wok for 1 minute. Add in the kale leaves and cashew nuts and keep tossing. Meanwhile, cook the noodles in boiling water for 2 minutes, drain well and toss with the vegetables. Add in the zest of the lime, lime segments, teriyaki sauce, and coriander and mix well. Serve immediately into bowls with the tofu sliced on top.
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