Speedy Asian green salad

As I'm getting more accustomed to long work days, I'm also becoming quite the expert in whipping up effortless meals. Today was one of those long days, where I ended up swimming in work instead of swimming in my local gym pool. When I got home, I really wasn't feeling fit to make myself a meal, but I was also very hungry (when am I not?). So, I ended up making this really quick asian green salad with silken tofu, rice noodles and a black sesame and chilli sprinkle. It requires very little skill and roughly around 15 minutes of your time. This recipe is adapted from Jamie Oliver's Everyday Super Food

Asian green salad with tofu noodles and sesame sprinkle (serves 2-3)
A handful of asparagus (approx. 8 shoots)
1/2 head broccoli
170g sugar snap peas
350g extra firm silken tofu
150g rice noodles
1 lime
1 clove garlic
2cm piece of ginger
3 tbsp dark soy sauce
1 tbsp balsamic vinegar
3 tbsp sesame oil
1 tbsp black sesame seeds
1 tbsp dried chilli flakes

Slice all the vegetables as you would like (I only sliced the asparagus and broccoli, leaving the sugar snap peas whole). Layer the vegetables on a steamer, starting with the broccoli, then the peas and asparagus. Cut the tofu into chunks and layer this on top of the veg. Place the noodles into the boiling water, and sit the steamer on top. Boil and steam for 4-5 minutes - leaving the veg green and crisp.

As the veg and all the rest are cooking, peel the ginger and garlic and grate into a bowl. It's up to you whether you want it fine or not - I wanted a bit more texture so I grated the garlic and ginger coarsely. Add the zest and juice of the lime to the bowl, followed by the balsamic vinegar, soy sauce and oil. Then, lightly toast the sesame seeds and chilli flakes in a dry pan (shouldn't take more than a minute and a half on high heat), and set aside when done.

Drain the noodles. Toss with the veg, tofu and dressing. Sprinkle the sesame seeds and chilli flakes on top, and tuck in!

Hungry for more,
The Academicook