Ingredients

150g carrots (about 2 medium), cut into matchsticks

3 tbsp rice vinegar, or any other vinegar

1 tbsp honey or sugar

4 nests rice noodles of your choice, such as brown (about 250g)

4 tbsp sunflower oil

1 tbsp Korean red pepper flakes or pul biber

1 tsp ground cumin

1-2 tsp chilli flakes

40g sunflower seeds

5 tbsp tahini

300g silken tofu

1 tbsp soy sauce

150g white cabbage, sprouts or any other cabbage, thinly shredded

50g soft herbs of your choice (such as coriander, mint, dill or a mixture), leaves picked

3 spring onions, trimmed and finely sliced

Instructions

Step 1: Place the carrot matchsticks in a heatproof bowl. In a small pan, combine rice vinegar, 3 tbsp water, honey or sugar, and a pinch of salt. Bring to a boil, then immediately pour the hot mixture over the carrots. Stir occasionally and let them pickle while preparing the rest of the dish.

Step 2: Cook the rice noodles according to the package instructions until tender. Drain, rinse under cold running water, and drain again. For warm noodles, cook them at the end just before serving without rinsing.

Step 3: Heat sunflower oil in a small pan over medium heat until shimmering but not smoking. In a small heatproof bowl, combine Korean red pepper flakes, ground cumin, chilli flakes, and a large pinch of salt. Carefully pour the hot oil over the spices and stir to coat thoroughly. Set aside.

Step 4: Return the pan to medium-low heat and toast the sunflower seeds for 3–5 minutes until they start to turn golden. Remove from heat.

Step 5: In a small bowl, mix tahini with a pinch of salt and 5–6 tbsp water until smooth and pourable. Set aside.

Step 6: Place the silken tofu in a shallow bowl or on a plate, break it apart gently, then spoon the soy sauce and chilli oil from step 3 over it, allowing it to soak in.

Step 7: Divide the cooked noodles between serving bowls. Top each with tahini sauce, shredded cabbage, pickled carrots, tofu dressed with chilli oil, toasted sunflower seeds, fresh herbs, and spring onions.

Step 8: Drizzle some of the carrot pickling liquid over the salad and serve immediately for the best flavor and texture.

Tips & Variations

For a nuttier flavor, try substituting sunflower seeds with toasted sesame seeds or chopped peanuts.

Adjust the amount of chilli flakes to control the heat according to your preference.

Swap silken tofu for firm tofu if you prefer a chewier texture; press it before marinating.

Add extra vegetables like cucumber or bell peppers for added crunch and color.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the noodles and pickled carrots apart from the tahini sauce and tofu to avoid sogginess. Reheat noodles gently if preferred warm, but serve tofu and fresh herbs cold. Assemble the salad just before eating for the best texture and flavor.

FAQs

Can I use other types of noodles?

Yes, you can substitute rice noodles with soba, udon, or even spaghetti noodles if you prefer, adjusting cooking times accordingly.

Is this dish suitable for vegan diets?

Yes, this recipe is vegan as long as you use a plant-based sweetener like sugar instead of honey.

Dinner

Spicy Tofu Tahini Noodle Salad Recipe

Introduction