Vegan Noodle Salad — Whip It UP!

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.


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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