Noodle, Avocado and Tofu Salad

Happy New Year to you all. Thank Goodness Christmas is over and the world can get back to normality. Although is there such a thing when the world is still in turmoil?

If you are in the southern hemisphere, no doubt you are experiencing some hot, wild weather and unfortunately with that comes savage bush fires. And yes they have been very savage this year. One can never imagine the devastation, the loss of your entire home and contents and your community all but gone. It is very saddening.

On the opposite side of the world, there is war, famine and floods.  Having returned from holiday recently to find part of my house flooded and ceilings destroyed, I feel lucky that it was only minor damage compared to that in UK.

While I wait for the insurance company to work out compensation to replace the damage to some walls and carpets, I thought it wise to get back into the kitchen to try and maintain some sanity to my world.

It's hot, it's humid and it's summer! I want something yummy but I don't want to have my house warmed up with the oven on.

So tonight I've made a Japanese inspired salad with noodles, tofu and avocado. There's some cooking but it's minor and that will help maintain a cool house and a cool head.

NOODLES AVOCADO AND TOFU SALAD

INGREDIENTS

1 packet Japanese style marinated tofu (Teriyaki) sliced thinly

1 large avocado diced

2 teaspoons sesame oil

200g noodles - either soba noodles or Singapore noodles

3 tablespoons pickled ginger chopped

1/2 bunch fresh coriander, finely chopped

Lebanese cucumber, sliced thinly

2 tablespoons Mirrin (Japanese cooking wine)

3 tablespoons soy sauce or Tamari

Big squeeze of lemon juice

3 spring onions, sliced thinly

100g natural cashew nuts lightly toasted and roughly chopped

100g baby spinach leaves

100g snow peas,  trimmed

Make the dressing first.

In a small bowl add Mirrin, soy sauce, 1 teaspoon sesame oil, pinch caster sugar. Stir to dissolve sugar and set aside.

Cook noodles in a large pan of salted water, according to packet instruction (depending on which noodles you use). Once cooked rinse under cold water and drain. Immediately toss with remaining sesame oil. The noodles need to be cooled before using in salad.

Steam snow peas until tender, refresh under cold water and cool.

Dice avocado and liberally coat in lemon juice to prevent browning

In a bowl mix, noodles, tofu, cucumber, snow peas, ginger, spinach and coriander. Pour the dressing over and mix thoroughly. 

Top the dish with diced avocado, finely sliced spring onions and cashew nuts.

I love this dish because it is so easy to put together yet it has all the flavour of Japan, highly nutritious and quite low in calories.