Noodle Salad Bowl | Soy glazed Tofu | Easy Dinner Ideas

Earlier the word Noodles reminds me only Maggi. Growing up in India there are certain brands of food that can never be forgotten. Maggi is like a treat meal for myself & brother. Once in a bluemoon Amma used to buy that Yellow Packet Maggi and make it for us. Then when I started cooking post marriage Maggi Atta Noodles would definitely be made at home atleast once or twice everymonth. Somehow after reading all the controversies surrounding Maggi we stopped buying it often. At that time got introduced to the Hakka Noodles concept. No looking back ever since.You can check the recipe of Hakka Noodles with veggies here. Have also made Noodle soup few days ago. It was a filling healthy dinner too. Another variation to the noodle based recipe is this delicious Noodle Salad.

Noodle Salad bowl can be customized so easily based on our preference. If you don’t have Tofu substitute with Paneer or any protein of your choice. Like I mentioned in one of my posts before whenever I cook Legumes I bulk cook them. I save some of them to add in salads, make sundal or prepare a simple gravy with it. Mungbean salad in the recipe can be easily replaced with Channa or Lobia or Kidneybeans. I kept the flavors real simple. Black Pepper, Soy sauce are the two important ingredients that I used in prepping the Tofu and Veggies.I conciosuly avoided adding any Tomato Sauce or Chilli Sauce. Since I don’t want that sauce flavor to dominate the salad. As I always say if you like Tomato sauce you can add while preparing veggies or Noodles 🙂

Choose a base, a protein, a legume, veggie mix, add some seeds & lemon juice and your are done! 

Template for Noodle Salad :

Base : Whole Wheat Noodles, Soba, Rice Noodles,Chickpea noodles,Gluten free Noodles

Protein : Tofu, Paneer, Egg or animal protein based on your preferenceLegumes : Lobia, Chickpeas, Mungbean,Green Peas,Kidney Beans

Veggie Mix : Stir fry veggies of your choice. Onion, Capsicum,Cabbage, Carrot, Sugar Peas, Beans,Garlic, Tomato,Cauliflower, Broccoli etc

Seeds : Sesame Seeds, Pumpkin seeds, Hemp, Sunflower seeds

Salad Dressing : Lemon juice, Chilli Flakes, Sesame Oil, Black Pepper Powder

My Day 22 Dinner : Noodles, Soy tofu, Mungbean salad, stir fried veggies

Print Recipe

Noodle Salad bowl

With very basic spices and ingredients this Noodle Salad bowl can be put together within 30 minutes. Healthy dinner option too

Course

brunch, dinner

Cuisine

indo chinese

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

3 hours Soaking time for Greengram/Mungbean

Servings

people

Ingredients

Ingredients for Noodles

• 200 gms Whole Wheat Noodles
• 1/2 tsp salt
• 1 teaspoon sesame oil
• 1/2 tablespoon Sesame Seeds
• 1/2 teaspoon Grated Ginger
• 1/4 teaspoon Chilli flakes

Ingredients for Soy Glazed Tofu

• 200 gms Tofu
• 2 tablespoon Low sodium Soy Sauce
• 1 teaspoon black pepper
• 1 teaspoon Oil

Ingredients for Mungbean Salad

• 1 cup Whole Green Gram/Mung bean
• 1 tablespoon Roasted Garlic
• 1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon Black Pepper Powder

Ingredients for Veggie Stir Fry

• 2 cups Chopped Veggies (i used onion cabbage,capsicum,carrot)
• 1/2 teaspoon Low sodium Soy Sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Black Pepper Powder

Course brunch, dinner Cuisine indo chinese Prep Time 10 minutes Cook Time 30 minutes Passive Time 3 hours Soaking time for Greengram/Mungbean Servings people Ingredients Ingredients for Noodles 200 gms Whole Wheat Noodles 1/2 tsp salt 1 teaspoon sesame oil 1/2 tablespoon Sesame Seeds 1/2 teaspoon Grated Ginger 1/4 teaspoon Chilli flakes Ingredients for Soy Glazed Tofu 200 gms Tofu 2 tablespoon Low sodium Soy Sauce 1 teaspoon black pepper 1 teaspoon Oil Ingredients for Mungbean Salad 1 cup Whole Green Gram/Mung bean 1 tablespoon Roasted Garlic 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/4 teaspoon Black Pepper Powder Ingredients for Veggie Stir Fry 2 cups Chopped Veggies (i used onion cabbage,capsicum,carrot) 1/2 teaspoon Low sodium Soy Sauce 1/2 teaspoon salt 1/4 teaspoon Black Pepper Powder

Instructions

Preparation of Noodles

1. Boil 3 cups of water in a pan
2. Once it comes to rolling boil add the noodles
3. Let it get cooked for 5-6 minutes
4. Once they are cooked drain water and wash them in cold water
5. Heat oil in a pan
6. Add grated ginger, sesame seeds, chilli flakes and salt
7. Add the Noodles and mix everything together
8. Keep the Sesame Noodles aside

   

Preparation of Soy Tofu

1. Drain water from Tofu pack. I use Cauldron brand's Tofu
2. Chop Tofu as fingers
3. Heat oil in a pan and add black pepper powder and Soy Sauce
4. Place the Tofu pieces and let them get cooked in Soy+Pepper mixture for 5-6 minutes on each side
5. Since Soy sauce alread has salt I didn't add salt to my Tofu
6. Once they are roasted remove Tofu slices from pan and keep it aside

   
7. In the same pan roast garlic pieces. We can add these garlic pieces to GreenGram salad

Preparation of Green Gram Salad

1. Soak GreenGram/Paasipayaru in water for atleast 3 hours
2. Pressure Cook them for upto 6 whistles
3. Add a pinch of salt, pepper powder, roasted garlic to the cup of pressure cooked Green gram and a squeeze of lemon juice
4. Mix everything together

Preparation of Stir fried Veggies

1. Heat oil in a pan or wok
2. Add the chopped veggies. I used Onion, Capsicum,Cabbage, Mushrooms
3. Add salt, pepper powder and soy sauce
4. On a high heat keep stirring the veggies for 2-3 minutes
5. Don't add water. The veggies has to retain the crunch
6. Remove them from the pan and serve it alongside Noodles & Tofu

   

Assembling the Salad

1. Take a bowl place the cooked Noodles, Soy glazed Tofu, Mung bean salad, Stir fried veggies
2. Drizzle 1/4 teaspoon Sesame oil, chopped spring onions, little bit of lemon juice, some chilli flakes (optional) and mix everything together
3. Filling and healthy Noodle salad bowl is ready to be served