Savoy and Sesame Noodles With Tofu from 'Vegan in 15'
Taken from Kate's book Vegan in 15
Cuisine: Vegan
Serves: 2
  • 150g Thai flat rice noodles
  • 2 tbsp sesame seeds
  • 1 red onion
  • 2 tbsp rapeseed or sunflower oil
  • 1 tsp ready-chopped garlic / garlic puree
  • 2 tsp ready-chopped ginger / ginger puree
  • 6 large leaves savoy cabbage
  • 160g ready-cooked marinated tofu pieces (from the chiller cabinet)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  1. Fill a large bowl or saucepan with boiling water and add the noodles. Leave them to soak for 10-12 minutes until tender.
  2. Heat a large, dry frying pan and toast the sesame seeds for 2 minutes until they start to pop, then tip them into a small bowl and set them aside.
  3. Peel and slice the red onion. Add the oil to the frying pan, followed by the onion, ginger and garlic.
  4. Remove the tough stalks from the cabbage leaves, then slice them as finely as you can (I find it easiest to roll them all together into a tube, then chop). Add them to the pan, followed by the tofu pieces. Cook for 4-5 minutes until the cabbage has softened a little and is just turning brown at the edges.
  5. Drain the noodles and rinse under cold water, then add them to the pan. Use tongs or forks to combine all the ingredients and warm the noodles through. Add the soy sauce, sesame oil and sesame seeds, and mix until the noodles are coated. Taste and add a little more soy sauce if required, then serve.
Recipe by Planet Veggie at