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
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
- Cook the noodles in a large pan of lightly salted boiling water according to the package instructions. Drain and refresh under cold running water.
- 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.
- Place the smoked bean curd in a steamer. Steam for 5min., then cut into thin slices.
- 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.