This simple, easy weekday meal is packed with crunchy raw veg and is an ideal way to use up any hummus you’ve got lying around! Just in case you haven’t got any hummus lying around, I’ve included a harissa hummus recipe. You’ll only need a half quantity of the hummus recipe for the noodles, so you may well have hummus lying around at the end of the recipe. Hummus!
No, I haven’t gone completely bonkers (although that may be questionable). I just really like hummus! Sorry, I’m a vegan cliché! In this recipe I’ve used samphire, lovage and alfafa sprouts. Samphire is also known as sea asparagus and tends to appear in supermarkets when in season, at the beginning of summer, only for a short time. Lovage is also called sea parsley and has a celery like flavour, but can be difficult to find. You can substitute another soft, leafy herb such as parsley instead. I’m sure you’ve heard of alfafa sprouts; they are packed with vitamins, minerals and proteins. You can use any sprout you like, or omit completely, but I like these as they are so small and light you won’t notice they are there adding extra nutrients to your meal!
My tofu of choice for this recipe is Tofu King Prawns. Although they look and taste nothing like prawns they do bear a striking resemblance to chicken in texture and the taste delicious. If you prefer, you can substitute smoked or marinated tofu or press and marinate plain tofu in your favourite marinade. You could also use tempeh bacon instead.
This recipe is shared at the Plant-Based Potluck Party and Gluten Free Fridays!
Hummus Noodles with Tofu and Corn Cobettes
1 bunch spring onions, trimmed and thinly sliced
8 radishes, thinly sliced
1 pointed red pepper, deseeded and thinly sliced
1 handful samphire, chopped
2 tbsp lovage, chopped
1 handful alfafa sprouts
200g rice noodles
4 sweetcorn cobettes, or 2 regular sized corn cobs
1 package tofu king prawns or your preferred substitute (see above)
½ quantity hummus (recipe below)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
- Bring a large pot of water the boil and add the noodles. Cook according to package instructions, then drain.
- Meanwhile, boil the corn cobs and shallow fry the tofu in a little olive oil until lightly golden.
- Add the hummus, soy sauce, rice vinegar and sesame oil to the noodles and mix well, adding a little water to loosen if needed. Stir in the chopped vegetables, herbs and sprouts. Serve topped with tofu king prawns and with corn cobs on the side.
1 can chickpeas, drained and rinsed
1 tsp tahini
1 tsp harissa
Juice ½ lemon
1 clove garlic, chopped
Sea salt and black pepper to taste
Combine all the ingredients in a food processor or high speed blender, scraping down the sides as necessary. Adjust seasonings to taste. Keeps for about 3-4 days in the fridge in an airtight container.