This dish, originally from Northern Thailand, is as tasty as beautiful. There are many options for the filling, here's our favorite one (vegan).
Serves 4 4 fresh rice noodle sheets 200 g tofu, cut in stripes 1 tablespoon light soy sauce 2 carrots, grated 2 cucumbers, cut in fine julienne 1 small lettuce a handful of young spinach shoots 5 teaspoons of black and white sesame seeds 4 tablespoons spring onions, chopped 3 teaspoons of sesame oil edible flowers such as butterfly peas or rose petals Stir-fry tofu until lightly golden. Add 1 teaspoon sesame oil, mix well, then add the soy sauce. Mix well, remove from heat and set aside. Take a noodle sheet and add a layer of lettuce. Then, add small layers of the different ingredients in order to get a nice mix of flavors and colors : 50 g tofu, 1/2 carrot, 1/2 cucumber, few spinach shoots, 1 teaspoon sesame seeds, 1 tablespoon spring onions, 1/2 teaspoon sesame oil, edible flowers. Wrap the noodle sheet around the ingredients and then cut in 6 pieces (you can watch the video below for the wrapping method). Use the same method for the remaining ingredients. Place the rolls on serving plates. Decorate with 1 teaspoon of sesame seeds + few more flowers. Serve with a selection of dipping sauces, such as satay sauce or sweet and sour cucumber relish or a sauce prepared by mixing : 2 tablespoons rice vinegar, 2 tablespoons sweet dark soy sauce, 1 teaspoon sugar, pinch salt and 2 tablespoons water.
Nouilles jardin zen, une recette végane