Vegan Noodle Salad
By Shen Tan, Culinary Director, Gastrogig
30g carrots (julienned)
30g cucumber (julienned)
30g lettuce (shredded)
100g tau kwa (bean curd), cut into strips
2 stalks spring onions, chopped finely
B. Salad Dressing
1 teaspoon mustard
1 tablespoon tahini (or peanut butter)
1 tablespoon extra virgin olive oil
1 tablespoon honey
3 tablespoons hot water
1 tablespoon good quality soy sauce
Mix all the items in B until it is a smooth lump-free dressing.
1. Cook instant noodles in boiling water for 2 minutes.
2. Drain and then toss in a bowl with 3 tablespoons of the dressing.
3. Garnish with the vegetables and tofu.