Ginger Sesame Noodles, Winter Veg Slaw
Winters fully setting in, the temperature dropped and the days are getting shorter and darker. Although we can't control these things, we can still find vibrancy and liveliness in the food we eat.
I'm all about summer, and super colourful meals, but at the beginning of winter, I remind myself winter has its own charm. There's a whole new palette of intense and deep colors to dive into, think bitter leaves, lush greens, purples, deep pinks, and warm oranges. These noodles capture that idea, they're loaded with carrots, cabbage, and beets all jazzed up with a spicy ginger sauce. While the dish isn’t hot, it’s still perfect for the cold! You can make this as a packed lunch or prep everything in advance and mix it together when you’re ready to eat.
The dressing keeps so if you make more than you need, jar it up and it will keep in the fridge for at least a week.
Ginger Sesame Noodles
Serves 4
280g choice of noodles, I used soba noodles
200g beetroot, shredded
200g carrot, shredded
200g red cabbage shredded
40g coriander, I use the stalks and leaves
4 spring onion, sliced
rapeseed oil to fry
280g firm tofu
corn flour to dust
salt and white pepper
Crushed roasted peanuts or gomasio
Gomasio
50g toasted black or white sesame
pinch salt
Sesame dressing
40g tahini
90g olive oil
30g ginger, washed and sliced
5g garlic, peeled, sliced
30g rice vinegar
20g mirin
40g tamari
40g water
Start by making your dressing, place everything in a blender, and blend everything in until smooth.
Prepare the vegetables. You can either grate the carrot and beetroot or use a mandolin to julienne, and thinly slice the cabbage.
Cook the noodles according to packet instructions, rinse well, and mix through a little sesame oil over to stop sticking.
For the tofu, cut into cubes and season with salt and white pepper, place the cornflour in a deep plate, and heat a wide frying pan on medium-high heat. While it’s heating dust the tofu with cornflour, shaking off any excess flour. Add oil to the pan and add the tofu, turning so it’s golden on each side, You may need to do this in batches. When cooked transfer to a plate lined with kitchen paper.
For the gomasio, grind the toasted sesame with the salt using a pestle and mortar, you’ll smell the gorgeous sesame aroma being released. This should have a little texture rather than being completely powdered.
To make the salad, add all the ingredients except the gomasio/ peanuts and dressing to a large mixing bowl, mix well, and pour in the dressing until well coated. Divide between plates. Finish with the gomasio or peanuts.
