Asian green salad with tofu, noodles and sesame sprinkle – Low Carb version

Recipe Notes: This recipe comes from Jamie Oliver’s Everyday Superfood book. I have substituted Shirataki noodles instead, which are japanese noodles made form Konjac Root (a type of Japanese yam) which is basically an indigestible starch aka no carbs. You can find them online or at health food stores (often called “miracle noodles”) for exhorbitant prices, or at your local asian supermarket. Mine were a pack that easily served 3, for $1.49. Winning!

Shirataki noodles come in water and have a vague fishy smell – drain and rinse in a seive and where possible stew them in what you’re cooking for a few minutes as they absorb the flavours really well and the fishy smell disappears. They don’t require cooking so are super easy to use.

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Serves: 2-3

Cook time: 20 mins


  • 1–2 bunches of asparagus (300grams)
  • ½ head of broccoli
  • 100 grams sugar snap peas
  • 200–300 grams silken tofu (chunks of firm tofu or marinated tofu also work)
  • 1 packet of shirataki noodles, rinsed and drained
  • 2 cm piece of ginger
  • 1 clove of garlic
  • 1 lime
  • 2 tablespoons of soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon of balsamic or rice vinegar
  • 1 sheet of nori
  • 1 heaped tablespoon of sesame seeds
  • 1 teaspoon dried red chilli flakes
  • lime wedges for serving.


  1. Make dressing – peel ginger and garlic and grate finely into a bowl. Add the zest and juice of one lime. Mix in soy, sesame oil and vinegar.
  2. For the sprinkle – tear nori into pieces and blend until fine. Toast sesame seeds and chilli flakes in a cast-iron pan until sesame seeds are lightly golden. Add a pinch of salt and black pepper (or sprinkle?), lace in a blender and mix until combined. Alternatively, just rip up the nori sheet and sprinkle on the seeds and chilli flakes if you are pressed for time
  3. Place a steamer over a pan of boiling water.
  4. Trim asparagus, then cut in half at an angle. Break broccoli into small florets, peel and slice stalk. Place snap peas, asparagus and broccoli in single layer and steam until just tender but still green and with a slight crunch.
  5. Reserve some cooking liquid (very small amound), add noodles and a small amount of the dressing. Cook for a few minutes so the noodles soak up the flavour.
  6. Toss noodles with veggies, cubes of tofu and dressing. Loosen with some reserved noodle water, if needed. Scatter over some of the sesame nori, sprinkle and serve with extra lime wedges if desired.

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