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Happy Lunar New Year!

 

Enjoy the holiday with these delicious favorites from
Oil & Vinegar


 

JAPANESE NOODLE SALAD

with Sesame Dressing

INGREDIENTS:

  • - 4 TBSP. ROASTED SESAME DRESSING
  • - 10 OZ (300 G) SHIITAKE MUSHROOMS
  • - 1.75 OZ (50 G) NOODLES
  • - 1⁄2 LARGE CARROT
  • - 5 1⁄2 OZ (150 G) BOK CHOY
  • - 3 1⁄2 OZ (100 G) TOFU
  • - 1 TBSP. ROASTED SESAME OIL
  • - 2 TBSP. TAMARI
  • - PEANUTS

PREPARATION:

  1. Wash all the fresh ingredients.
  2. Cut the base off the shiitake stalks and cut them into quarters. Heat the shiitakes for 5 minutes in a dry pan until they have just softened.
  3. Spiralize (or thinly slice) the carrot and put aside.
  4. Cook the noodles according to the instructions on the package.
  5. Cut the bok choy into thin strips, then cube the tofu.
  6. Heat some Roasted Sesame Oil in a frying pan, then fry the tofu for a couple of minutes. Add 2 tablespoons of tamari, turn down the heat and allow the tofu to caramelize in the tamari. 
  7. Put all ingredients into a bowl and mix with the 4 tbsp of the Roasted Sesame Dressing.
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