Soya Recipes

Supersonic Noodles

Serves 4-6
10-15 minutes

So called because of the speed of this dish! Wholewheat noodles are good and easily available – but if you can find them, try soba (buckwheat) or other non-wheat varieties for a change.

500g/18oz noodles
450g/1lb carrots, grated large
Pack of Cauldron Marinated Tofu pieces or other flavoured tofu of your choice
Bunch parsley, chopped finely
2 tsp rapeseed or other cold-pressed oil
1-2cm/½-¾ inch cube fresh ginger
3 cloves garlic
Shoyu (soya sauce) to taste
40g/1½oz mixed seeds (eg sunflower/pumpkin/sesame)
½ green chilli, deseeded and finely chopped OR pinch dried chilli powder - optional
Squeeze of lime juice

1. Boil kettle.
2. Put noodles into a pan and pour enough boiled water over them to cover well.
3. Boil for 2-3 minutes until soft. Drain.
4. During this time, peel and crush garlic and peel and grate ginger. Put them in oil and fry very gently (almost just warming) in a frying pan.
5. Add tofu pieces.
6. Add shoyu and mixed seeds.
7. If using, add a little fresh chopped chilli or a pinch of chilli powder.
8. Stir in noodles, season with salt and pepper then add grated carrots and chopped parsley.
9. Drizzle the lime juice over everything, toss and serve immediately.

Adapted from So, What Do You Eat? By Liz Cook

Soya Recipes:

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• Smoked Tofu, Puy Lentil and Spinach Salad with Apple & Tamari Dressing
• Tasty Tofu Salad
• Sticky Tofu Stir Fry
• Cacciatore  
• Speedy Smoky Pasta
• Smoked Tofu, Avocado & Tomato Wraps
• Supersonic Noodles
• Sweet & Sour Tofu Stir-Fry with Noodles
• Vegan Muttar Panir (Curd and Pea Curry)
• Red Onion and Thyme Tart with Mixed Salad
• Thai Vegetable Curry
• Chilli Non-Carne with Avocado Dip
• Fruity Tofu Cheesecake
• Chocolate Mousse
• Tropical Mango and Pecan Cheesecake
• Raspberry and Almond Syllabub