Gaffabeque Noodle Salad

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ANNE DROID: Rodrick, in history, who was the President of the Red Velvets?
RODRICK: Hoshbin Frane.
ANNE DROID: That is the correct answer. Rose, in food, the dish Gaffabeque originated on which planet?
ROSE: Er, is it Mars?
ANNIE DROID: No, the correct answer is Lucifer. Rodrick, which measurement of length is said to have been defined by the Emperor Jate as the distance from his nose to his fingertip?
RODRICK: Would that be a goffle?
ANNE DROID: No, the correct answer is a paab. Rose, in fashion, Stella Pok Baint is famous for what?
ROSE: Shoes.
ANNE DROID: No, the correct answer is hats.

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Gaffabeque Noodle Salad

Ingredients:
1 packet tofu
½ cup grated sweet potato
1 onion
oil
¼ teaspoon ground black pepper
½ teaspoon sugar
¼ teaspoon salt
½ teaspoon vegetable stock
½ teaspoon minced ginger
1 teaspoon vegetable stock
1 packed vermicelli rice noodles
2 tablespoons soy sauce
2 tablespoons sesame oil
1 cup finely sliced iceberg lettuce
1 small match-sticked cucumber
2 tablespoon apple cider vinegar
2 – 3 grated carrots
1 cup bean sprouts
2 finely sliced spring onion (white and green parts)
1 handful of vietnamese mint leaves
1 handful of thai basil leaves
1 handful of coriander leaves and stalks
2 small sliced fresh chilli
¼ cup roasted peanuts

Method:
Fry the tofu, sweet potatoes, and onions.
Drain the oil and sprinkle with pepper, sugar, salt, stock, and ginger.
Soak the noodles in boiled water with 1 teaspoon of vegetable stock until soft then drain.
Place the noodles in a large bowl and pour over sesame oil and soy sauce.
Layer the lettuce, cucumber, carrot, bean sprouts, spring onion, mint, basil, coriander, tofu, sweet potato, onion, chilli, and peanuts on top of the noodles to serve.

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4 thoughts on “Gaffabeque Noodle Salad

  1. I haven’t had grated sweet potato before; is it good? I’ve only recently started grating beets, and now I eat them all the time. Once I get some fresh basil, I’m going to make this for sure. Thanks!

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