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Premium plant-based instant noodles – Powered by Moroheiya

Recipe Tips: First of May Noodles - Vappunuudelit by Maija

Recipe Tips: First of May Noodles - Vappunuudelit by Maija

Vappunuudelit - Savory Tippaleipä for 6 by Maija

 

Ingredients 

2 pieces Noodelist noodles without the soup base mix

1- 2 tbsp sesame oil

2 limes, one zested, both juiced 

1 garlic glove, grated 

2 cm/0.79 inch of fresh ginger, grated 

Half of a red chili, seeds removed, finely chopped 

Pinch of sugar, or 1 tsp honey

1/2 tsp of salt, or according to your taste 

Black pepper 

3/4 dl olive oil 

Big handful of arugula

Big handful of spinach 

1 spring onion finely sliced 

3/4 dl thai basil, roughly cut (cilantro, regular basil or dill would work too)

1 avocado cubed 

4-6 radishes finely sliced 

Big handful of cooked shelled shrimp, or cooked shelled prawn tails 

4-6 tbsp mayo 

 

Instructions: 

1. Prepare the noodles according to the instructions, but without the soup base mix. Drain the noodles and let them sit in a colander to get them as dry as possible. Divide noodles into 6 servings, and shape them in your hands into flat cakes. Warm the sesame oil in a frying pan on medium-low heat, and fry the noodle cakes on both sides until they turn golden and crispy. This should take about 10 minutes. They will look like tippaleipä now. :)

2. Mix the vinaigrette using ginger, garlic, lime, chili, spices, and lastly whisk the olive oil into it. Pour 1/3 of this vinaigrette into a bowl where you have spring onion, arugula, and spinach leaves. Use the remaining vinaigrette mixing it with 2/3 of thai basil, avocado, radishes and shrimp in a separate bowl. Let them marinate for 5 minutes or so. 

3. Make your tippaleipä by brushing about 1 tbsp mayo onto each noodle cake. Using a mold (if you want) add some of the salad mixture and then some of the shrimp mixture onto each one. Garnish with the remaining thai basil, Maldon salt and black pepper. Devour with a fork and a knife. :) 

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