►How to make Super Easy and Tasty Vegan Noodle Salad (涼麵)
Chinese cold noodle salad is a very popular quick meal that we enjoy many times every summer. It tastes nutty, sweet and tangy, so flavorful and refreshing. It has an amazing texture combination of chewy noodles, crunchy vegetables and tender meaty pressed tofu. It’s totally plant-based, very healthy.
►Learn how to make Chinese Chili Oil: youtu.be/wH4cpXHy3C0
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►Here is my full recipe:
1. 2 serves Dried noodle/capellini
2. 1 tbsp Toasted sesame oil
3. 50g Seasoned pressed tofu (dried tofu)
4. 50g Cucumber
5. 50g Carrot
6. 80g Mung bean sprouts
7. 1-2 spring onion
For the sauce:
1. 1-1/2 tbsp Sesame paste (or peanut butter, or tahini)
2. 1 tbsp toasted Sesame oil
3. 2 tbsp Light soy sauce
4. 2 tbsp vegetarian oyster sauce (mushroom sauce)
5. 2 tbsp Zhenjiang vinegar ( also spelled as Chinkiang vinegar), (or Balsamic vinegar)
6. 1 tbsp sugar(or honey)
7. 1 tsp minced garlic
8. 2 tbsp Water
9. Chili Oil (optional)
1. Cook up the dried noodles in boiling water for only about 2 mins. For this recipe, ideally you need chewy round noodle. But feel free to use any noodle you have in your pantry. It’s better under cook it than overcook it, because you want your noodle a bit chewy and firm rather than soft. Alternatively, you can use the thin spaghetti(angle hair pasta). Then transfer it into cold water to kill the heat. Then drain it, and add in 1 tbsp toasted sesame oil, give it a mix, so the noodles won’t stick together.
2. Then quickly blanch the mung bean sprouts in boiling water for 30 seconds (optional, because I don’t like eat it raw). Then put it in cold water to chill, so the mung bean sprouts will still be nicely crunchy.
3. Then prepare the sauce. 1 and a half tbsp Sesame paste, add in 1 tbsp toasted sesame oil, mix it until the sesame paste dissolve into sesame oil evenly and creamy (This is the authentic ingredient). If you don’t have sesame paste, peanut butter is actually a very good substitute. And you can use tahini. Then add in 2 tbsp Light soy sauce, 2 tbsp vegetarian oyster sauce (which is also called mushroom sauce), 2 tbsp Zhenjiang (Chinkiang) vinegar, which is a Chinese black vinegar (you can also use balsamic vinegar as the substitute for this recipe), 1 tbsp sugar, 1 tsp minced garlic, 2 tbsp Water. Mix it well.
4. Then cut some seasoned pressed tofu (also called dried tofu) in to strips.
5. Assemble the salad. 1 serving of noodle in a bowl. Add in our favorite vegetables: some sliced spring onion, the mung bean sprouts, some julienne cucumber, as well as julienne carrot. You can put in any colorful veggie you like for this salad. And add in the pressed tofu. Then give the sauce we made a quick stir again, and pour half of it in the noodle. Garnish with some coriander if you have it. If you like it spicy, drizzle some homemade chili oil over the top to give it an extra kick.
6. Enjoy! Pack the other serve in a lunch box and store it in the fridge for your lunch for the next day (if you have any left ;P). Put the sauce in a separate sealable container, so the noodle will stay fresh and chewy instead of getting soggy by soaking in the dressing overnight.