3 cloves garlic
1 knob ginger
75g firm tofu
1/4 red pepper
1/4 orange pepper
a handful of shredded kale
1/2 red onion
4 asparagus spears
1 leek
2 mushrooms
1 chilli
1 spring onion
handful of coriander
1 packet of vegan soba noodles
1 tbsp amai sauce
1 tsp sriracha
6 tbsp caster sugar
2 tbsp rice wine vinegar
2 tbsp malt vinegar
3 tbsp tomato ketchup
4 tbsp tamarind concentrate
2 tbsp light soy sauce
2 tbsp dark soy sauce
pinch of salt
spicy vinegar
pickled ginger
shallots
sesame seeds
the plant-based partner to one of our most beloved noodle dishes. we've given this japanese street food staple a vegan refresh
3 cloves garlic
1 knob ginger
75g firm tofu
1/4 red pepper
1/4 orange pepper
a handful of shredded kale
1/2 red onion
4 asparagus spears
1 leek
2 mushrooms
1 chilli
1 spring onion
handful of coriander
1 packet of vegan soba noodles
1 tbsp amai sauce
1 tsp sriracha
6 tbsp caster sugar
2 tbsp rice wine vinegar
2 tbsp malt vinegar
3 tbsp tomato ketchup
4 tbsp tamarind concentrate
2 tbsp light soy sauce
2 tbsp dark soy sauce
pinch of salt
spicy vinegar
pickled ginger
shallots
sesame seeds
add the sugar, rice wine vinegar + malt vinegar to a pan on a low heat. stir until the sugar is dissolved
add the tomato ketchup + tamarind + stir to combine
add the light + dark soy sauce + stir to combine
simmer on a low heat
place the rice noodles in a saucepan + cover with boiling water. leave for 5 minutes or until + noodles are cooked. drain + wash under cold running water. drizzle with a teaspoon of oil, toss + set aside
thinly slice the vegetables. dice the garlic + ginger
heat the oil over a medium–high heat in a wok or a large pan. once hot, add all the vegetables, garlic + ginger.
while the vegetables are cooking, heat some oil in a separate pan. once it’s hot, add the cubed tofu + cook until browned + crispy
once the vegetable have softened slightly, add the noodles to the pan. quickly toss the ingredients, making sure the oil coats the noodles well. cook for 3–4 minutes, keeping the ingredients moving in the wok or pan
add some of the sauce + some sriracha if you want some spice! mix together with the noodles + vegetables + cook until hot
divide between two plates. top with the tofu + garnish with the spicy vinegar, pickled ginger, shallots + sesame seeds