KOKA DAN DAN NOODLE SALAD

This noodle salad is spicy, nutty, and aromatic, but best of all, it’s super convenient, coming together in just a few minutes with the help of cup noodles.

In this recipe

HOT MALA TOFU MULTIGRAIN NOODLES

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INGREDIENTS:

  • 1 x KOKA Multigrain Purple Corn Hot Mala Tofu Cup Noodles
  • 2 tbsp tahini or sesame paste
  • 1 tsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 2 tsp honey
  • 1 clove garlic, peeled and grated
  • 1 5-cm piece of ginger, peeled and grated
  • 2 tbsp hot water
  • 1 bunch bok choy, thinly sliced
  • ½ carrot, peeled and julienned
  • ½ Japanese cucumber, julienned
 

TOOLS:

  • 1 kettle
  • Knife and chopping board

PREPARATIONS:

  1. Remove the sachet of dehydrated vegetables, seasoning packet and seasoning oil sachet from the cup noodle container. Keep the noodles inside the cup.
  2. Empty the sachet of dehydrated vegetables into the cup, then pour in boiling water over the noodles and vegetables.
  3. Seal the lid to cook the noodles for 3 minutes. Drain and allow to cool.
  4. While the noodles are left to cool get your mixing bowl ready. In a mixing bowl, add the tahini, soy sauce, Chinese black vinegar, honey, garlic, ginger, Hot Mala Tofu (seasoning packet, seasoning oil), and hot water, stir until evenly combined.
  5. To assemble, place the noodles with the dehydrated vegetables in a bowl, top with the fresh bok choy, grated carrot and grated Japanese cucumber, then drizzle with the dressing.
  6. Toss then eat!

Credits: Sarah Huang Benjamin

KOKA DAN DAN NOODLE SALAD

This noodle salad is spicy, nutty, and aromatic, but best of all, it’s super convenient, coming together in just a few minutes with the help of cup noodles.

In this recipe

HOT MALA TOFU MULTIGRAIN NOODLES

GO TO PRODUCT

INGREDIENTS:

  • 1 x KOKA Multigrain Purple Corn Hot Mala Tofu Cup Noodles
  • 2 tbsp tahini or sesame paste
  • 1 tsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 2 tsp honey
  • 1 clove garlic, peeled and grated
  • 1 5-cm piece of ginger, peeled and grated
  • 2 tbsp hot water
  • 1 bunch bok choy, thinly sliced
  • ½ carrot, peeled and julienned
  • ½ Japanese cucumber, julienned
 

TOOLS:

  • 1 kettle
  • Knife and chopping board

PREPARATIONS:

  1. Remove the sachet of dehydrated vegetables, seasoning packet and seasoning oil sachet from the cup noodle container. Keep the noodles inside the cup.
  2. Empty the sachet of dehydrated vegetables into the cup, then pour in boiling water over the noodles and vegetables.
  3. Seal the lid to cook the noodles for 3 minutes. Drain and allow to cool.
  4. While the noodles are left to cool get your mixing bowl ready. In a mixing bowl, add the tahini, soy sauce, Chinese black vinegar, honey, garlic, ginger, Hot Mala Tofu (seasoning packet, seasoning oil), and hot water, stir until evenly combined.
  5. To assemble, place the noodles with the dehydrated vegetables in a bowl, top with the fresh bok choy, grated carrot and grated Japanese cucumber, then drizzle with the dressing.
  6. Toss then eat!

Credits: Sarah Huang Benjamin

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