I've made this recipe a few times, using slightly different ingredients each time. You may notice this as the photo above does not exactly match the recipe (no red cabbage is in the picture above and I used soba noodles instead of vermicelli). The point of this was to show you how versatile the recipes featured on Soulful Sandwiches can be. I want you to use the recipes here as a base and then work with what is in your fridge / freezer / pantry. I love brown rice vermicelli or soba noodles in this dish. I adore tofu with noodles but if its not in your fridge don't stress: you could use red cabbage or broccoli to pump up the dish. I love sweet soy sauce (kecap manis) and it goes wonderful with the slightly sticky sesame sweet potato. And lastly, get your hands on some black sesame seeds: they are the bomb!
- 200g brown rice vermicelli noodles OR 270g soba noodles
- 1 teaspoon sesame oil
- 1 heaped teaspoon grated fresh ginger
- 1 teaspoon dried chilli flakes
- 1 large garlic clove, finely chopped or crushed
- 1 large sweet potato (450-500g), peeled & chopped into thin even slices
- 1 tablespoon soy sauce
- 2 cups red cabbage, finely shredded
- 2 generous handfuls of baby spinach
- 200g firm tofu, sliced into 1cm thin slices
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 2 spring onions, finely chopped, plus extra to serve
- Optional: a handful of fresh coriander leaves
- 2 tablespoons gluten-free kecap manis
- 1 tablespoon soy suace
- 1 teaspoon sesame oil
- a splash or 2 of water to thin
1. Bring a medium saucepan of water to the boil. Add the noodles (whichever type you are using) and cook, stirring occasionally to break up the noodles, until just tender. Remove from heat and drain under cold water in a colander. Set aside.
2. Meanwhile, heat and swirl the sesame oil in a wok over medium heat. Add the ginger, chilli and garlic and cook, stirring, for 1 minute. Add the sweet potato slices to the wok along with the soy sauce and stir well to coat the potato. Place a lid over the sweet potato and leave covered for 2 minutes at a time. Remove the lid every 2 minutes and toss the sweet potato. After 6 minutes, add the red cabbage to the wok and cover for 2-3 minutes or until the cabbage is just tender.
3. Make the sauce by combining all the ingredients and stirring well. Add more water if you would like the consistency of the sauce to be thinner.
4. Add the baby spinach to the wok, toss and cover for 1 minute or until wilted. Add the cooked noodles, the tofu, sesame seeds and spring onions and toss well to combine for a few minutes or until the tofu is just cooked. Remove from heat.
Divide into four bowls, pouring the sauce on top and stirring it in. Garnish with coriander leaves and extra chopped spring onions, if desired.
Serves / 4
Total Preparation time / 15 minutes
Total Cooking time / 15-20 minutes