We drove home from a lovely holiday in the Lakes on Friday and made the regular stop at the most middle class of services, Tebay. I was delighted to find a really good selection of vegan sandwiches and salads available. I was less delighted to find how much they cost… I can’t say their version of this was worth the £5 price tag, but it was tasty and inspired me to make this which we all scoffed, even the teen.
For five portions you need:
- 200g pack thin rice noodles
- 1 pack smoked tofu (taifun is my favourite)
- 1 pack beansprouts
- 2 carrots, peeled and grated
- 100g snow peas, thinly sliced
- 150g tenderstem broccoli, cut into bite sized pieces
- 1 pack fresh coriander
- 1/2 pack watercress, very roughly chopped
- 1 red chilli, sliced
- Toasted sesame seeds
- 1 red chilli, diced
- 1″ piece of fresh ginger
- 2 garlic cloves
- 1/4 cup sesame oil
- 1/4 cup tamari
- 1/4 cup light soya sauce
- 1/4 cup white wine vinegar
- 2 tbsp agave nectar (or use mirin instead of the vinegar and sweetener)
- Soak the noodles in boiling water for about 10 mins. Drain, run through with cold water and then squeeze out any excess water. Toss through 1 tsp sesame oil to stop them sticking and place onto the serving plates.
- Layer up grated carrot, beansprouts, shredded watercress, the sliced chilli and some roughly chopped watercress onto the plates.
- Combine all the dressing ingredients and mix. Add the remaining coriander, chopped quite finely to the dressing.
- Char the broccoli in a griddle pan until tender and lightly charred. Add to the serving plates.
- Slice the tofu into thin slices and heat in a hot pan until lightly golden and starting to crisp. Add to the plates, pour over the dressing, sprinkle over some extra sesame seeds and enjoy.