Sesame Noodles with Tofu and Mushrooms

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Sesame Noodles with Tofu and Mushrooms

 

 

270 g (9 1/2 oz) packet soba noodles

2 tablespoons (8 tsp) sesame seeds

2 tablespoons (8 tsp) vegetable oil

3 green onions, trimmed, thinly sliced

200 g (7 oz) cup mushrooms, sliced

200 g (7 oz) portobello mushrooms, sliced

1 bunch asparagus (around 12 spears), sliced diagonally into 6 cm

(2 1/4 " ) lengths

300 g (10 1/2 oz) packet sweet chilli tofu

100 g (3 1/2 oz) enoki mushrooms, stalks trimmed

2 tablespoons (8 tsp) GF soy sauce

1 tablespoon (4 tsp) rice wine vinegar

1 cm (3/8 " ) piece ginger, peeled, finely grated

1 teaspoon sesame oil

white pepper, to taste

 

 

1. Cook noodles for 4 minutes in a large saucepan of boiling water.

Drain. Rinse in warm water. Transfer to a large bowl.

 

2. Heat a frying pan over medium heat. Add sesame seeds. Cook, shaking

pan often, for 1 to 2 minutes or until golden. Transfer to a jug. Set

aside.

 

3. Add 1 tablespoon (4 tsp) vegetable oil to pan. Heat over

medium-high heat. Add onions, cup mushrooms, portobello mushrooms and

asparagus. Cook, tossing, for 3 to 4 minutes or until vegetables are

just tender. Add tofu and enoki mushrooms. Cook, tossing, for 1 to 2

minutes or until warmed through. Remove from heat.

 

4. Add soy sauce, rice wine vinegar, ginger, sesame oil and remaining

vegetable oil to sesame seeds. Whisk with a fork to combine. Season

with white pepper. Add mushroom mixture

and soy dressing to noodles. Toss gently to combine. Serve warm or

chilled.

 

 

Serves 4.