Tofu & noodle salad

Twirl your fork around these delicious tofu and egg noodles.

Recipe «Tofu & noodle salad» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 200g pkts Thai-flavoured firm tofu, 1 tbsp peanut oil, 1 300g pkt fresh thin egg noodles, 450g Chinese cabbage, core removed, finely shredded, 2 carrots, peeled, coarsely grated , 8 green shallots, trimmed, thinly sliced diagonally, 30g snow pea sprouts, stems trimmed, 1 1/2 tbsp fresh lemon juice , 1 tbsp soy sauce, Freshly ground black pepper.

Ingredients:

• 2 200g pkts Thai-flavoured firm tofu 
• 1 tbsp peanut oil 
• 1 300g pkt fresh thin egg noodles 
• 450g Chinese cabbage, core removed, finely shredded 
• 2 carrots, peeled, coarsely grated 
• 8 green shallots, trimmed, thinly sliced diagonally 
• 30g snow pea sprouts, stems trimmed 
• 1 1/2 tbsp fresh lemon juice 
• 1 tbsp soy sauce 
• Freshly ground black pepper 

Instructions

1. Cut each tofu square in half diagonally. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 1 minute each side or until slightly crisp and heated through. Transfer to a large plate lined with paper towel. Cover loosely with foil to keep warm.
2. Meanwhile, bring a saucepan of salted water to the boil. Add noodles and cook for 2 minutes or until tender. Drain. Place in a bowl with cabbage, carrots, green shallots, snow pea sprouts and tofu, and toss to combine.
3. Whisk the lemon juice and soy sauce in a small jug to combine. Taste and season with pepper. Pour the lemon dressing over the salad and toss to combine well. Divide the salad among serving bowls and serve immediately.