Quick noodles with sesame dressing

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 2

Ingredients

• 100g uncooked noodles (such as soba noodles, udon noodles, rice noodles)*
• 2½ cups mixed types of lettuce leaves (buy a packet of mixed lettuce leaves from the supermarket) *
• 1 carrot
• ½ cup canned corn kernels (no added salt if available)*
• ¾ cup (100g) firm tofu
• 2 tablespoons light mayonnaise
• 1½ tablespoons rice wine vinegar*
• 1 tablespoon soy sauce (salt reduced if available)
• 2 teaspoon sesame oil
• Pepper, to taste

Steps

1. Cook noodles according to packet instructions. Drain and rinse with cold water and transfer to large mixing bowl.
2. Transfer lettuce leaves the large mixing bowl.
3. Chop the carrot into matchsticks or grate the carrot. Add to mixing bowl.
4. Drain corn and add to mixing bowl,
5. Chop your tofu into small bite-sized cubes. Add tofu to mixing bowl.
6. To make the dressing, add mayonnaise, rice wine vinegar, soy sauce and sesame oil into a jar or glass and mix to combine. Pour dressing into the mixing bowl and mix well to combine. Ensure all vegetables and soba noodles are coated with dressing. Add pepper to taste.
7. Divide and serve in bowls.

*Tips

• You can swap rice wine vinegar with apple cider, white wine vinegar or lemon juice.
• Use any vegetables, canned, fresh or frozen such as, carrots, cabbage, broccoli, green beans, capsicum.
• Option to serve with a drizzle of hot/chilli sauce.
  
  With thanks to CASS Care and South Eastern Sydney Local Health District for sharing this recipe from Wok for Health.