Farmer’s Market and Noodle Salad

When you’re planning to cook for a gathering, it can be tricky if you have a strict ingredient list to shop for because if you can’t get hold of key ingredients, despite their being in season, you’re faced with replanning a whole meal at the last minute. The solution is to rely on store-cupboard staples as a basis, such as noodles, and reliable flavourings for making sauces that you can easily customise to work with whatever fresh vegeta- bles are available on the day. I love farmer’s markets where I can source both exceptional fresh organic ingredients, such as beautiful broccoli, cabbage and carrots along with other top-quality ingredients to keep in store. This Asian-inspired market salad, a sprouted version of pad Thai,uses a feisty soy sauce to bring added flavour to mixed fresh veg- etables of your choice, Top with crunchy beansprouts for extra texture interest.

Recipe from Feasts of Veg By Nina Olsson.

Instructions

Heat a frying pan to a medium-high heat. Add a drizzle of vegetable oil and fry the tofu until golden brown on the surface, ca 2-3 minutes. Mix soy and agave and chili pepper and splash on the tofu, fry for another minute and remove from heat. Season to taste with salt and pepper and leave to cool.

Prepare the vegetables that need to be cooked. If using broccoli or cauli- flower florets, steam them for 4 minutes. If using sturdy cabbage pieces such as kale or cavolo nero, fry in a little drizzle of oil over a medium-high heat for 1-2 minutes until wilted. Green beans can be steamed as for the broccoli or cauliflower or blanched in boiling water for 1 minute. Let cool.

Cook the noodles according to the packet instructions, then drain and rinse in cold water. Meanwhile, whizz together all the ingredients for the soy and chilli dressing with a hand blender in a jug until well blended. Tip the noodles into a large serving bowl with the prepared veggies and tofu. Add the beansprouts, spring onions and herbs, then sprinkle over with cashew nuts and drizzle with the soy and chilli dressing.

Serves 4
vegetable oil, for frying
300g firm organic tofu, drained and pressed, cut into bite size pieces
salt and freshly ground black pepper, to taste
400g mixed vegetables from the farmer’s market, such as carrots, cabbage (I used pak choi here) feel free to use other greens like kale or cavolo nero or green kale, instead, broccoli, cauliflower or green beans, peeled and stalks removed where necessary and divided into florets or cut into bite-sized pieces
250g dried noodles of your choice
2 handfuls of fresh bean sprouts or
other sprouts
1 handful of fresh coriander, chopped
2 tablespoons sesame seeds

Soy and chilli dressing:
100ml soy or tamari sauce
2 tablespoon toasted sesame oil
1 garlic clove, crushed
2 tablespoons almond or cashew butter
2 tablespoons sriracha sauce or gochujang (Korean) chilli paste
(or other chilli sauce)
juice of 1 lime
2 teaspoons coconut sugar

Vegan and gluten-free notes

VE Use egg-free noodles.
GF Opt for tamari sauce and sriracha or another gluten-free chilli sauce; use gluten-free noodles such as soba buckwheat noodles.