Cold hoisin noodles with tofu
This travel-friendly combo of noodles, tofu and sweet-savoury sauce is ready in just 20 minutes. For even speedier results, start with leftover cooked noodles. Toss in shredded carrots or chopped capsicum for extra veg, or serve with coriander and sesame seeds for a flavour boost.
Fresh hokkien noodles
100 g, drained, cut into cubes
2 individual, thinly sliced
Reduced salt soy sauce
Chilli and garlic sauce
Rice wine vinegar
- Prepare noodles following packet instructions. Drain and rinse under cold water.
- Transfer noodles to a large bowl. Add tofu and shallots and toss to combine.
- To make dressing, whisk sauces, vinegar, sesame oil and honey in a small bowl. Pour dressing over noodles and toss to coat.
TIP: For a non-vegetarian version, replace tofu with 1 cup (160g) shredded cooked skinless chicken breast.