Spring Cabbage and Rice Noodle Salad

Name: Spring Cabbage and Rice Noodle Salad with Sesame Tofu
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Green beans; 150 Grams of Rice vermicelli; 300 Grams of Spring cabbage; 1 Pieces of Carrot; 1 Pieces of Large red chilli; 40 Grams of Salted peanuts; 15 Grams of Fresh coriander; 2 Pieces of Lime; 3 Tbsp of Vegetable oil; 15 ML of Sesame oil; 15 ML of Rice vinegar; 20 Grams of Maple syrup; 5 Grams of Brown sugar; 20 ML of Soy sauce; 1 Tsp of Salt; 2 Grams of Chilli flakes; 300 Grams of Firm tofu; 1 Tsp of Salt; 10 Grams of Sesame seeds; 6 Tbsp of Vegetable oil

with Sesame Tofu

Fresh and crunchy!

Cals 818 · Prot 42 · Carbs 97 · Fat 34

Vegan

30 min

Spring Cabbage and Rice Noodle Salad with Sesame Tofu

Fresh and crunchy!

Cals 818 · Prot 42 · Carbs 97 · Fat 34

Vegan

Ingredients

Salad

Green beans

150 Grams

Rice vermicelli 10*

150 Grams

Spring cabbage

300 Grams

Carrot

1 Piece

Large red chilli

1 Piece

Salted peanuts 1*

40 Grams

Fresh coriander

15 Grams

Dressing

Lime

2 Pieces

Vegetable oil

3 Tbsp

Sesame oil 3*9*

15 ML

Rice vinegar

15 ML

Maple syrup

20 Grams

Brown sugar

5 Grams

Soy sauce 9*10*11*

20 ML

Salt

0.5 Tsp

Chilli flakes

2 Grams

Sesame tofu

Firm tofu 9*

300 Grams

Salt

1 Tsp

Sesame seeds 3*

10 Grams

Vegetable oil

6 Tbsp

Allergens

*10 Wheat, *1 Peanuts, *3 Sesame Seeds, *9 Soya, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3422 / 818
Fats (g)	33.7
of which saturated (g)	5.1
Carbohydrates (g)	97
of which sugars (g)	24.1
Fibers (g)	13.8
Proteins (g)	41.7
Salt (g)	5.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook beans

Rinse, trim and roughly the green beans. Bring a large pot of lightly salted water to a boil, and add the green beans. Boil for 3-4 min or until tender. Drain once tender, and submerge in cold water.

2 Cook noodles

Bring water to a boil. Add the rice vermicelli noodles to a bowl and pour the boiling water over them. Leave to soak for 3 min or until tender. Drain once tender, and submerge in cold water.

3 Prep veggies

Meanwhile, slice the spring cabbage as thinly as possible. Peel the carrot and cut it into thin matchsticks. Chop the chilli. Chop the peanuts and the fresh coriander. Combine the vegetables in a bowl.

4 Make dressing

Juice 2/3 of the limes into a small bowl. Add the vegetable oil, sesame oil, rice vinegar, maple syrup, sugar, soy sauce, salt and a pinch of chilli flakes (spicy!).

5 Fry tofu

Slice the tofu and pat it dry with kitchen paper. Season the tofu with salt, then turn it in the sesame seeds until coated. Heat a pan over a medium heat with a generous amount of vegetable oil. Fry the coated tofu slices on each side for 4-5 min or until golden brown.

6 Combine and serve

Drain the vermicelli and green beans. Add them to the cabbage salad. Add the dressing and the chopped coriander, and toss. Top the salad with the sesame tofu slices. Garnish with any remaining lime, sliced into wedges.

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