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Quick Tahini Noodles with Pickled Red Cabbage and Five Spice Tofu
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Quick Tahini Noodles with Pickled Red Cabbage and Five Spice Tofu

25 minServes 2Nutri-Score B€€
from @izziemcox2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • red cabbage (finely sliced on a mandoline)Produce250 g
  • lime (juiced)Produce2 pieces
  • sesame oil (divided)Pantry5 ml
  • saltSpices3 g
  • noodlesGrains200 g
  • tahiniPantry45 ml
  • soy saucePantry30 ml
  • rice wine vinegarPantry15 ml
  • mirinPantry5 ml
  • ginger pastePantry15 ml
  • msgSpices2 g
  • five spice tofu (pre-marinated, sliced)Fresh200 g
  • chilli oil (to serve)Pantry15 ml
  • spring onion (finely sliced, to serve)Produce2 pieces
  • sesame seeds (to serve)Nuts & seeds10 g

per serving

Nutrition

688kcal

Carbs
88 g
Proteins
23 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Mandoline
  • Mixing bowl ×2
  • Saucepan
  • Colander

step by step

Method

  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.
    Step 1

  2. Cook the noodles

    • Cook the noodles according to the pack instructions.
    • Drain and rinse with cold water.
    Step 2

  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.
    Step 3

  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.
    Step 4
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