• 400 g pre-cooked thin egg style noodles*
  • ⅓ cup Eta Light and Free Japanese Style Soy and Citrus Dressing
  • 300 g block firm tofu
  • 1 egg
  • 1 Tbsp soy sauce
  • ½ cup panko crumbs
  • ⅓ cup Gregg's Sesame Seeds
  • ¼ cup flour seasoned with salt and pepper
  • 100 g snow peas, thinly sliced
  • 1 red capsicum, deseeded and cut into thin strips
  • 1 large carrot, cut into julienne** strips
  • ¾ cup bean sprouts
  • Extra Eta Light and Free Japanese Style Soy and Citrus Dressing (optional)
  • 1-2 Tbsp vegetable oil
  • 2 tsp sesame oil
  1. Place the pre-cooked noodles in a bowl. Pour over boiling water and drain well. Return noodles to the bowl. While still warm toss through Wattie’s Lite and Free Japanese Style Soy and Citrus Dressing. Set aside to cool.
  2. Pat the tofu dry with paper towels. Cut into 1 cm thick slices. Break the egg onto a plate and whisk in the soy sauce to combine. Mix together panko crumbs and Gregg's Sesame Seeds. Dip the tofu slices into the seasoned flour then into the egg mix and finally coat in the panko sesame crumb mix. Place on a tray. Refrigerate for 10 minutes to allow the crumb to adhere to the tofu.
  3. To prepare the salad toss together noodles, snow peas, capsicum, carrot and bean sprouts. Taste and add a little more dressing if required. Set aside.
  4. Heat oils in a frying pan and over medium heat fry the crumbed tofu slices until golden and hot. Place on the noodle salad and serve.

* The egg noodles we used just required being heated. If using dried thin egg noodles 200g dried cooked according to packet directions with give you approx 400g cooked.
** Use a julienne peeler or with a sharp knife, cut into thin matchstick pieces.

Top Tips

  • Tossing the dressing through the warm noodles allows the flavours to be absorbed into the noodles as they cool.

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