Rainbow glass noodle salad with tofu and red cabbage slaw

Rainbow glass noodle salad with tofu and red cabbage slaw

Based on 14 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"Here you go if you're looking for something with a "wow" effect for parties. The glass noodles are dyed blue when cooked together with red cabbage. Then they will turn bright pink when dressed in a sauce with acid. If you want your noodles less bright and more pastel, use less red cabbage and thin out the dressing. It is also a cool trick to jazz up your summer rolls."

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
red cabbage (shredded)
100 g
glass noodles
500 ml
water
2 cloves
garlic
10 g
ginger
2 tbsp
soy sauce
1 tbsp
gochujang
2 tbsp
raw sugar
300 g
firm tofu
10 g
sesame seeds (toasted)
1
carrot
1
lime
50 g
baby spinach
2 tbsp
toasted sesame oil
1
scallion
1
avocado
2 tbsp
sweet chili sauce
1 tbsp
white wine vinegar
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

pot, bowl (small), colander, knife, cutting board, bowl (large), frying pan, cooking spoon, peeler, grater

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How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

how-to-chop-cabbage

How to chop cabbage

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal986
Fat59 g
Protein35 g
Carb90 g
  • Step 1/ 4

    Add shredded red cabbage to a pot with water. Cook over medium-high heat for approx. 15 min., or until the water turns deep blue. Remove cabbage from the water and set aside. Add noodles to the colored water and let them steep on low heat for approx. 15 min., until noodles are translucent and colored. Remove the pot from heat, season with salt, and set aside.
    • 200 g red cabbage (shredded)
    • 100 g glass noodles
    • 500 ml water
    • salt
    • pot
    • bowl (small)
    • colander

    Add shredded red cabbage to a pot with water. Cook over medium-high heat for approx. 15 min., or until the water turns deep blue. Remove cabbage from the water and set aside. Add noodles to the colored water and let them steep on low heat for approx. 15 min., until noodles are translucent and colored. Remove the pot from heat, season with salt, and set aside.

  • Step 2/ 4

    To make the tofu marinade: peel garlic and ginger and finely chop both. Combine soy sauce, gochujang, garlic, ginger, and half of the sugar in a bowl. Cut tofu into bite-sized cubes and add to the marinade, and mix well. Let it marinate for approx. 10 min.
    • 2 cloves garlic
    • 10 g ginger
    • 2 tbsp soy sauce
    • 1 tbsp gochujang
    • 1 tbsp raw sugar
    • 300 g firm tofu
    • 10 g sesame seeds (toasted)
    • knife
    • cutting board
    • bowl (large)
    • frying pan
    • cooking spoon

    To make the tofu marinade: peel garlic and ginger and finely chop both. Combine soy sauce, gochujang, garlic, ginger, and half of the sugar in a bowl. Cut tofu into bite-sized cubes and add to the marinade, and mix well. Let it marinate for approx. 10 min.

  • Step 3/ 4

    To make the salad, peel and grate the carrot into a large bowl. Juice the lime. Add cooked red cabbage, baby spinach, and sesame seeds. Mix and season with half of the lime juice, half of the sesame oil, salt and pepper. Cut the scallion into fine rings. Cut the avocado in half, remove the pit and scoop out the flesh. Cut avocado halves into thin slices. For the dressing, in a small bowl, combine the remaining sugar, remaining lime juice, sweet chili sauce, remaining sesame oil, and vinegar. Season with salt and pepper.
    • 1 carrot
    • 1 lime
    • 50 g baby spinach
    • 2 tbsp toasted sesame oil
    • 1 scallion
    • 1 avocado
    • 1 tbsp raw sugar
    • 2 tbsp sweet chili sauce
    • 2 tbsp toasted sesame oil
    • 1 tbsp white wine vinegar
    • salt
    • pepper
    • peeler
    • grater

    To make the salad, peel and grate the carrot into a large bowl. Juice the lime. Add cooked red cabbage, baby spinach, and sesame seeds. Mix and season with half of the lime juice, half of the sesame oil, salt and pepper. Cut the scallion into fine rings. Cut the avocado in half, remove the pit and scoop out the flesh. Cut avocado halves into thin slices. For the dressing, in a small bowl, combine the remaining sugar, remaining lime juice, sweet chili sauce, remaining sesame oil, and vinegar. Season with salt and pepper.

  • Step 4/ 4

    Heat oil in a frying pan. Add marinated tofu cubes and fry for approx. 5–6 min. until crispy on the outside. Deglaze with remaining tofu marinade and cook for approx. 1 min. until the sauce thickens. Drain excess liquid from the glass noodles. Place glass noodles on a deep plate and arrange tofu cubes, avocado, and the red cabbage salad around it. To change the color of the noodles, pour the dressing over the noodles and watch them turn pink! Garnish with more sesame seeds and scallion rings.
    • vegetable oil (for frying)

    Heat oil in a frying pan. Add marinated tofu cubes and fry for approx. 5–6 min. until crispy on the outside. Deglaze with remaining tofu marinade and cook for approx. 1 min. until the sauce thickens. Drain excess liquid from the glass noodles. Place glass noodles on a deep plate and arrange tofu cubes, avocado, and the red cabbage salad around it. To change the color of the noodles, pour the dressing over the noodles and watch them turn pink! Garnish with more sesame seeds and scallion rings.

  • Enjoy your meal!

    Rainbow glass noodle salad with tofu and red cabbage slaw

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