Directions
- 1Cook the noodles.
- 2Chop the veggies.
- 3Make the sauce for the noodles with all the ingredients.
- 4Marinate and cook the tofu bacon.
- 5Fry ginger, garlic and spring onions in hot sesame oil for a minute.
- 6Remove the garlic and add the veggies that take longer to cook: cabbage, onion, carrots and tenderstem broccoli stalks.
- 7Cook for 3 minutes.
- 8Then stir fry the rest of the veggies: courgettes, mushrooms, broccoli florets and kale for 3 more minutes.
- 9Add the cooked noodles, the sauce, turn off the eat and give it a good mix.
- 10Garnish with the crispy tofu bacon, optional coriander, spring onions, lime or lemon and toasted sesame seeds.
Ingredients
- 150 g medium rice noodles
- 20 g kale
- 30 g red onions
- 50 g peeled carrot
- 50 g tenderstem broccoli with stem
- 50 g mushrooms caps
- 100 g courgette
- 100 g white cabbage
- 4 tablespoons tahini
- 3 tablespoons tamari soy sauce
- 3 tablespoons lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon smoked paprika
- 1 teaspoon chilli flakes
- 1 teaspoon grated ginger
- 1 teaspoon lemon zest
- 0.25 teaspoon black pepper
- 50 g grated tofu
- 1 teaspoon tamari soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon smoked paprika
- 2 tablespoons sesame oil
- 5 g finely chopped ginger
- 10 g chopped spring onions
- 1 garlic clove
- coriander
- spring onions
- lime or lemon wedges
- toasted sesame seeds
Equipment
Frying panPotChopping boardKnifeWhisk
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