ASIAN NOODLE SALAD

SERVES 2 LARGE PORTIONS

FOR THE SALAD

9 oz. (250 g) vegan mie noodles (from an Asian store)

sea salt

1/2 red pepper

1/2 onion

2 3/4 oz. (75g) bean sprouts

1 tbsp. canola oil

1 1/2 cups (100 g) chopped bok choy

1 tbsp. sesame seeds

2 sprigs of cilantro

FOR THE DIP

1 tbsp. peanut butter

1/2 tbsp. rice vinegar

1/2 tsp. lime juice

1 tsp. agave syrup

pinch of ground cilantro

1/2 tsp. sea salt

pinch of freshly ground white pepper

NUTRITIONAL VALUES

Calories: 237kcal
Fat: 15.7g (2.5g S.Fat)
Carbs: 20.3g
Protein: 7.1g
Sugar: 4.8g
Sodium: 315mg

METHOD

To make the salad, cook the noodles according to package directions in lightly salted water. Drain in a colander, refresh under running cold water, drain thoroughly, and set aside in a large mixing bowl. Remove the pepper's seeds and cut it into strips. Peel and thinly slice the onion. Place the bean sprouts in a strainer and rinse with cold water before draining.

In a wok, heat the oil and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly as well—the vegetables should be crunchy. Add the vegetables to the bowl of noodles. In a dry pan, toast the sesame seeds until golden brown. Remove the leaves from the cilantro sprigs and finely chop them. Toss the salad with the sesame seeds and cilantro.

To make the dip, combine the peanut butter, vinegar, lime juice, and agave syrup in a small bowl and whisk until smooth. To taste, add the ground cilantro, salt, and pepper. Separately pack the salad and the dip to take with you. To serve, add the dip to the salad and carefully combine all the ingredients.

SOBA NOODLE SUMMER ROLLS

SERVES 5 ROLLS

FOR THE ROLLS

5 1/2 oz. (150 g) tofu

1 heaped tbsp. red Thai curry paste

1 tbsp. orange juice

about 2 tbsp. olive oil

sea salt

freshly ground black pepper

1 3/4oz. (50 g) green tea soba noodles

(or regular soba noodles)

1/4 cucumber

1 carrot

small bunch of cilantro

5 spring roll wrappers,

FOR THE DIP

2 level tbsp. crunchy peanut butter

1 tbsp. soy sauce

1 1/2 tbsp. sesame oil

1 tsp. agave syrup

1 tsp. sesame seeds

1 tsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 52.7g (9g S.Fat)
Carbs: 30.7g
Protein: 22.6g
Sugar: 7.7g
Sodium: 1115mg

METHOD

Tofu should be drained and thoroughly dried with paper towels. Cut the sticks into sticks and place them in a flat dish. In a small mixing bowl, combine the curry paste and orange juice. Pour evenly over the tofu sticks, cover, and place in the fridge for 12 hours to marinate. Allow the tofu to drain completely. In a pan, heat the oil and brown the sticks on all sides over high heat. Drain on paper towels and season with salt and pepper to taste. Allow to cool.

Meanwhile, boil the soba noodles in salted water for 6 minutes, or according to package directions, then drain in a strainer and plunge into cold water to stop the cooking. Drain once more. Peel and cut the cucumber and carrot into fine sticks. Take the cilantro leaves and set them aside.

Soak 1 spring roll wrapper in very warm water for 1–2 minutes in a flat dish. Spread this out on a clean work surface with care. Spread one-fifth of the vegetables in the centre of the sheet, followed by one-fifth of the soba noodles, one-fifth of the tofu sticks, and some cilantro leaves. Fold the rice paper's left and right edges over the filling's ends. Roll the package up from the bottom by pulling the lower edge upward. Repeat with the remaining 4 sheets and filling ingredients.

To make the dip, combine the peanut butter, soy sauce, oil, and agave syrup in a mixing bowl. Toast the sesame seeds in a dry pan, then crush them slightly with a mortar and pestle before stirring the majority of them into the dip. Serve with the remaining sesame seeds and cilantro leaves as garnish. Separately pack the rolls and dip to take with you.