Ingredients
For the salad:
100g glass noodles/rice noodles
3 tbsp beetroot juice
100g smoked tofu, cut into cubes
1 tsp peanut oil
1 carrot, peeled and cut into fine strips
1/2 cucumber, cut into fine strips
1 mango, cut into fine strips
1 red bell pepper, cut into fine strips
1 handful finely chopped red cabbage
Spring onions, chopped into fine rings
1 handful coriander, chopped
1 handful fresh beansprouts
2 tbsp peanuts, roughly chopped
For the dressing:
3 tbsp peanut butter
1 tbsp agave syrup
1 tbsp light soy sauce
3 tbsp toasted sesame oil
2cm ginger, grated
Juice of half a lime
½ tsp chili flakes
1 tbsp dark sesame
1 tbsp sesame seeds
From our assortment
INSTRUCTIONS
1. Prepare the glass noodles according to the instructions on the packet. For the pink color, add the beetroot juice to the water you cook them in. Then drain and leave to cool.
2. Chop the tofu into bitesized pieces, and sear on all sides in peanut oil.
3. In the meantime, prepare the fruit and vegetables.
4. For the dressing, mix all the ingredients together and pour into small glass jars.
5. Now add the (bright pink ;-) glass noodles and the rest of the ingredients to a large mixing bowl, and mix well.
6. Now divide the mixture between the glass jars. Refrigerate until it’s time to serve.
