Asian-Style Vegetable and Noodle Salad

I haven’t even begun writing and I’m salivating already! This beautiful concoction was inspired by a recipe sent to me by my mate, Mish (Mish’s Dishes).

Brenda Janschek - Asian Style Vegetable and Noodle Salad

This recipe is not only lip smacking tasty, but it’s versatile enough to prepare for a family lunch, dinner, bbq or I used to roll it out when I ran my kids cooking classes, where even I was taken aback by the kids raving about how gorgeous the beans were ‘done this way’. One little girl looked at me accusingly and said suspiciously, “I don’t know how you’ve done it, but you’ve got me eating and liking broccoli.”So cute! Happy days!

I have to admit, we rarely eat tofu. I’m not a massive fan of it from a health perspective, but every now and then I like to change things up, so we went for an organic tofu (meaning not-GM). Tempeh would be a better choice,  as the process of fermenting reduces the anti-nutrients and creates a natural probiotic food. Using prawns is definitely my favourite!

But really, you can leave it out if you so desire, increase the seeds, add some cashews, or whatever you favourite protein may be.

Asian-Style Vegetable and Noodle Salad
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Noodle Salad
  2. 300g broccoli cut into small florets
  3. 150g green beans, halved
  4. 270g organic udon noodles (or kelp noodles if gluten free)
  5. Coconut oil
  6. 1 medium onion, sliced
  7. 1 clove garlic
  8. 1 tablespoon ginger, grated
  9. ½ tsp sea salt
  10. 1 cake firm organic tofu, sliced thickly (or fried tempeh, seared sliced beef, sliced chicken or pork)
  11. 1/4 cup sunflower/ pumpkin seeds/sesame seeds (I used a mix)
  12. Optional: seeds can be dry roasted on frying pan to create a depth of flavour
  13. 1 teaspoon sesame oil
  14. Lemon or lime wedges for serving
  15. Dressing
  16. 1 teaspoon coconut or rapadura sugar dissolved in 1 tablespoon boiling water
  17. ¼ cup olive oil
  18. 35 ml apple cider vinegar
  19. 1 teaspoon tamari sauce
  20. 1 teaspoon sesame oil
Instructions
  1. For noodle salad, boil a saucepan of water and blanche vegetables for 2 minutes. Drain, and run under cold water to stop the cooking process. Set aside.
  2. Cook noodles according to packet in same water (full of alkaline goodness left from the veggies, strain and leave to cool.
  3. In a frypan, sauté the onion in a little coconut oil for a few minutes, add garlic, ginger and salt and continue cooking until onion is soft. Pour mixture into a bowl. Add more coconut oil to the frying pan and fry tofu, beef, chicken, pork or prawns until cooked
  4. For the dressing, In a jar combine all the dressing ingredients and shake well. Taste for seasoning.
  5. In a large bowl combine all the components and toss with dressing (use as much or as little dressing as you prefer) and serve with lemon or lime wedges.
Brenda Janschek Health & Lifestyle https://brendajanschek.com/
If you make this please take photos and send them to me, or if you share them on instagram remember to tag me. 

Other recipes you might like are Spicy Pork and Vegetable Nasi Goreng and Homemade Miso Ramen. 

Enjoy!

Brenda x

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