10ml oil
240g glass noodles (120 gram per bowl)
1 carrot
1 cucumber
1 red onion
70ml spicy vinegar
260g blanched edamame beans
50g plum tomatoes
1 head cauliflower
10g turmeric
30g veg oil
20g sliced pink radish
90g silken tofu
juice of 1 lime
150g avocado
60g mixed exotic mushrooms
20g curly kale
30g tender-stem broccoli
100g chicken thigh
4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
1 carrot, julienne
1 cucumber, julienne
1 onion, sliced
1kg cauliflower florets
10g turmeric
30g veg oil
salt + pepper to taste
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
80g vegan mayonnaise
20g dijon mustard
1/4 block silken tofu
20g miso paste
10g garlic paste
5g tamari or tamarind (optional)
45ml water
30g rice vinegar
15g spicy vinegar
juice of 1/2 lime
200g of the white dressing
20g wasabi paste
juice of 1/2 lime
10g rice wine vinegar
often referred to as summer ramen, hiyashi bowls are enjoyed in japan during warmer months. balanced + bright these chilled glass noodle bowls are the perfect summer staple
10ml oil
240g glass noodles (120 gram per bowl)
1 carrot
1 cucumber
1 red onion
70ml spicy vinegar
260g blanched edamame beans
50g plum tomatoes
1 head cauliflower
10g turmeric
30g veg oil
20g sliced pink radish
90g silken tofu
juice of 1 lime
150g avocado
60g mixed exotic mushrooms
20g curly kale
30g tender-stem broccoli
100g chicken thigh
4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
1 carrot, julienne
1 cucumber, julienne
1 onion, sliced
1kg cauliflower florets
10g turmeric
30g veg oil
salt + pepper to taste
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
80g vegan mayonnaise
20g dijon mustard
1/4 block silken tofu
20g miso paste
10g garlic paste
5g tamari or tamarind (optional)
45ml water
30g rice vinegar
15g spicy vinegar
juice of 1/2 lime
200g of the white dressing
20g wasabi paste
juice of 1/2 lime
10g rice wine vinegar
make the spicy asian slaw - thinly slice the radishes, cucumber, carrot + onion. drizzle with spicy vinegar
make the white dressing - add the vegan mayo, roughly chopped silken tofu, crushed garlic, dijon mustard, miso paste, tamarind, a drizzle of rice wine vinegar, a drizzle of spicy vinegar + the juice of half a lime to a food processor. blend until smooth, then pour into a bowl + leave in the fridge
make the cauliflower - toss roughly chopped cauliflower with turmeric + olive oil until coated. place on a baking tray + cook in the oven for 10 - 12 minutes
make the chilli tomatoes - pour chilli katsu sauce over halved baby tomatoes + mix to coat
make the edamame tofu guac - add roughly chopped tofu, edamame beans + the juice of half a lime + blend. add the avocado + some spicy vinegar + blend again
pour boiling water over the rice noodles, separate gently then leave for 4 - 5 mins. cool + set aside
stir fry mushrooms, kale & tenderstem broccoli + season with salt, pepper + soy sauce. cook until caramelised
combine some of the white dressing with wasabi paste + pour into a dish to serve
plate the guac, cauliflower, tomatoes, spicy slaw, radish, coriander, veg + noodles dressed with spicy vinegar + enjoy!
marinade the chicken thighs in a teriyaki marinade
place the chicken in a smoking hot grill + flip once seared. pour over more marinade + cover with a lid to cook through. remove + slice
pour the white dressing into a dish to serve
plate the guac, cauliflower, tomatoes, spicy slaw, radish, coriander, chicken + noodles dressed with spicy vinegar