Tofu skin noodle salad
A filling dish that can be served as a one bowl meal minus the gluten and calories of traditional noodles. If gluten and calories aren't your concern, make tofu skin noodle salad just for the sheer pleasure of enjoying a delicious dish.
Ingredients
- 200 grams dried tofu skin noodles
Sauce (dressing)
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon grated ginger with the juice
- 1 teaspoon chili oil
- 1 teaspoon calamansi juice or lemon or lime juice
- 1 teaspoon sesame seed oil
- 1 tablespoon sugar
- ¼ cup toasted sesame seeds
- ½ cup thinly sliced scallions
The extras
- 2 tablespoons cooking oil
- 1 shallot peeled and thinly sliced
- 4 cloves garlic peeled and thinly sliced
- ½ cup julienned carrot
- 10 to 12 asparagus spears cut into two-inch lengths
- rock salt
- ground black pepper
- 2 Chinese sausages sliced into rings
Instructions
- Cook the tofu skin noodles in boiling water until softened, about four to five minutes. Drain, rinse under the tap and drain again.
- Mix together all the ingredients of the sauce / dressing minus the toasted sesame seeds.
- Place the drained tofu skin noodles in a bowl, drizzle in the sauce / dressing and toss well.
- Add the sesame seeds and scallions, and toss. Set aside.
- Heat the cooking oil in a wok or frying pan, and saute the shallot and garlic until aromatic.
- Add the julienned carrot and cook, stirring, for a minute.
- Turn up the heat, add the asparagus, sprinkle in a teaspoon of salt and a quarter teaspoon of pepper. Stir fry for a minute.
- Add the sliced Chinese sausages and continue stir frying for another minute.
- Drump the stir fried vegetables and Chinese sausages into the bowl with the tofu skin noodles and toss thoroughly.
- Taste. Add more salt and pepper, if needed, and serve immediately.