Ingredients

Serves 2

7oz/200g buckwheat noodles

9oz/250g firm smoked bean curd, drained weight

7oz/200g white cabbage, finely shredded

9oz/250g carrots, finely shredded

3 scallions, diagonally sliced

1 fresh red chile, seeded and finely sliced into circles

2tbsp seasame seeds, lightly toasted

Dressing

1tsp grated fresh gingerroot

1 garlic clove, crushed

6oz/175g silken bean curd, drained weight

4tsp tamari (wheat free soy sauce)

2tbsp seasame oil

4tbsp hot water

Salt

Method

1. Cook the noodles in a large pan of lightly salted boiling water according to the package instructions. Drain and refresh under cold running water.
2. To make the dressing, blend the gingerroot, garlic, silken bean curd, tamari, oil, and water together in a small bowl until smooth and creamy. Season with salt.
3. Place the smoked bean curd in a steamer. Steam for 5min., then cut into thin slices.
4. Meanwhile, put the cabbage, carrots, scallions, and chile into a bowl and toss to mix. To serve, arrange the noodles on serving plates and top with the carrot salad and slices of bean curd. Spoon over the dressing and sprinkle with sesame seed.

*Image courtesy Flickr creative commons.