Vegan Noodle Salad — Whip It UP!

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Vegan Noodle Salad

By Shen Tan, Culinary Director, Gastrogig

A. Ingredients

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.

Directions

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.


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