Plat
Quick Tahini Noodles with Pickled Red Cabbage and Five Spice Tofu
25 minPour 2Nutri-Score B€€
B
25 min
25 minQuick Tahini Noodles with Pickled Red Cabbage and Five Spice Tofu
ce qu’il vous faut
Ingrédients
red cabbage (finely sliced on a mandoline)Fruits et légumes250 g
lime (juiced)Fruits et légumes2 morceaux
sesame oil (divided)Épicerie5 ml
saltÉpices3 g
noodlesCéréales200 g- tahiniÉpicerie45 ml
soy sauceÉpicerie30 ml- rice wine vinegarÉpicerie15 ml
- mirinÉpicerie5 ml
- ginger pasteÉpicerie15 ml
msgÉpices2 g
five spice tofu (pre-marinated, sliced)Produits frais200 g- chilli oil (to serve)Épicerie15 ml
spring onion (finely sliced, to serve)Fruits et légumes2 morceaux
sesame seeds (to serve)Fruits à coque et graines10 g
par portion
Nutrition
688kcal
- Glucides
- 88 g
- Protéines
- 23 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Mandoline
Saladier ×2
Casserole
Passoire
pas à pas
Préparation
- Étape 1
Pickle the red cabbage
- Add the red cabbage to a bowl with the lime juice, half of the sesame oil and a little salt.
- Scrunch with your hands to combine and set aside.
- Étape 2
Cook the noodles
- Cook the noodles according to the pack instructions.
- Drain and rinse with cold water.
- Étape 3
Make the tahini sauce
- In a large bowl combine the tahini, soy sauce, rice wine vinegar, mirin, ginger paste, msg and the remaining sesame oil.
- Add enough cold water to form a smooth sauce.
- Étape 4
Assemble and serve
- Toss the noodles with the sauce, then divide between bowls.
- Serve with the pickled red cabbage and five spice tofu.
- Top with the chilli oil, spring onion and sesame seeds.
les plus cuisinées d’abord