Vietnamese-Inspired Vegan Noodle Salad

Servings: 3-4


For the Nuoc Cham dipping sauce

Thumb-sized piece of
ginger, grated
120ml (4 fl oz)

For the Tofu Beef



Start by grating or julienne peeling the carrot and thinly slicing the spring onions and popping in a bowl with the noodles (that have been warmed through).


Mix all of the Nuoc Cham dipping sauce ingredients together in a bowl then drizzle over the salad.


To make the Tofu Beef, mix together all of the ingredients except the tofu. Crumble the tofu, toss in the dressing then add to a non-stick pan and fry until crispy.


Add a few teaspoons of the Holy Moly Tomato & Mango Salsa, and the tofu beef (if using) and mix together then pop in a pan on a high heat and toss around to sear off the garlic.


Serve up with a few more teaspoons of the salsa, and sprinkle of sesame seeds.


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