Ingredients
For the dressing
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| Buckwheat noodle with tofu |
- 2 tsp castor sugar
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine
- 2 tsp sesame oil
- 2 small red chillies, deseeded and diced
For the salad
- 125g soba noodles
- 100g snow peas
- ½ red capsicum, finely diced
- 1 carrot, shredded
- 2 Lebanese cucumbers, thinly sliced
- 4 red shallots, thinly sliced
- 2-3 tbsp coriander, chopped
- 1 tbsp Vietnamese mint (optional), chopped
- 250g firm silken tofu
- fried shallots, to serve
Method for Cook
For the dressing
Mix the ingredients together, ensuring the castor sugar dissolves. Set aside.For the salad
Cook the noodles in plenty of boiling water for 6 to 8 minutes and refresh under cold running water.Boil the snow peas for 2 minutes, refresh under cold running water and slice thinly.
Place the noodles and snow peas in a large bowl, then add the capsicum, carrot, cucumber, shallots, coriander and Vietnamese mint (if using). Toss gently, add the dressing, and pile onto a platter. Dice tofu, scatter over the top and sprinkle fried shallots over.Serve immediately.
Serves 6
