SOBA NOODLES SALAD

 

This recipe is just delicious and fills you up when doing the Fast Diet day. It is only 200 calories and can be eaten at lunch or dinner. This time I used vermicelli noodles, but will use soba noodles in the future. The vermicelli were a bit tough because I only soaked them in water and didn't cook them or boil. 

INGREDIENTS

200 calories recipe
40g dried soba or vermicelli noodles
60g sugar snap peas, trimmed and sliced
90g marinated firm tofu, thinly sliced
1/4 red capsicum, seeded and thinly sliced
30g Asian salad leaves or rocket & spinach leaves
2 tsp soy sauce
1 tsp mirin
1/2 tsp grated ginger

Marinade
3 tbsp kecap manis (sweet soy sauce)
60ml Sriracha (or another savoury chilli sauce)
2 tbsp sesame oil
250g firm tofu 

METHOD:
First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn’t break) with the marinade and leave in the fridge for half an hour.

Cook the soba or vermicelli noodles according to the instructions on the packet.

Cut the rest of the ingredients into thin slices. 

 

To make the dressing, combine the soy sauce, mirin and ginger in a bowl.
 

Place a wok or a thick iron pan over a high heat and allow it to heat up well. Add the groundnut oil. Reduce the heat to medium to prevent the oil spitting (it may spit a little), then carefully add the tofu strips and leave for 2–3 minutes, until they colour underneath. Using tongs, gently turn them over to colour the other side. (If you are making a large quantity, you may need to fry the tofu in 2 or 3 batches, otherwise it will ‘stew’ rather than fry.)

Put the noodles, sugar snap peas, tofu, capsicum and salad leaves in a bowl. Add the combined soy sauce and gently toss to combine.

 
Serves 1 person