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Preparation time
10 minutes
Total time:
20 minutes
Serves
4
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Ingredients
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1 pkg (300 g) of Asian-style noodles
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1 bag (340 g) of garden blend salad (broccoli stems, kale, green cabbage, radicchio)
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30 mL (2 tbsp) of sesame oil
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30 mL (2 tbsp) of soy sauce
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5 mL (1 tsp) of sriracha sauce
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5 mL (1 tsp) of jarred minced garlic
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1 block (454 g) of tofu, cubed
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30 mL (2 tbsp) of toasted sesame seeds
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30 mL (2 tbsp) of hemp seeds (optional)
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Directions
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In a non-stick skillet, heat 1 tbsp (15 mL) sesame oil and brown tofu cubes on all sides. Set aside.
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Cook noodles according to package directions. Drain and return hot noodles to pot. Add salad mix, sesame oil, soy sauce, Sriracha and garlic, then mix.
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Divide noodle mixture among 4 bowls. Top with tofu. Sprinkle with sesame seeds before serving.
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