Recipe Tips: Noodelist Salad by Maija
Refreshing Noodelist noodle salad by Maija Lähdesmäki
Noodelist noodles, your choice of flavor (Shiitake or vegan Chicken'ish)
4-6 mini bok choy, halved
1 package of shimeji (or similar) mushrooms, cleaned
1 package of firm tofu, cubed
A handful of bean sprouts
5-6 radishes, thinly sliced
Juice of two limes
1/4 cup olive oil, divided
1 tablespoon honey dijon mustard
Pinch of salt
Pinch of pepper
1/4 cup cilantro, roughly chopped
5-6 scallions, thinly sliced diagonally
Black sesame seeds
- Prepare the Noodelist noodles, then drain. (Tip: you can save the broth, and have a hot cup of broth later.) Place the noodles in the fridge to cool.
- Heat 2 tablespoons of olive oil (set aside the remaining oil to use later) in a medium sauté pan over medium heat. Stir fry the mushrooms, tofu, and bok choy for about 5 minutes; season with salt and pepper. You can also add the bean sprouts during the last few minutes, if you prefer them cooked.
- Make the dressing by whisking the juice of two limes (add zest if you want) with the remaining olive oil, honey mustard, and a dash of salt and pepper.
- Put chilled noodles on a plate, top with stir fried vegetables; add radishes on the side. Then pour the dressing on top of everything. Finally, garnish with cilantro, scallions, and sesame seeds.