Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Place the carrots in a heatproof bowl. Combine the vinegar with 3 tablespoons of water and the honey or sugar in a small pan. Add a pinch of salt, bring it to a boil, and promptly pour it over the carrots. Allow them to pickle while you continue preparing the rest of the dish, stirring occasionally.

2. Step 2

   Prepare the noodles according to the package directions until they are tender. After cooking, drain them, rinse under cold running water, and drain again. Alternatively, if you like warm noodles, cook them at the end just before serving and skip the rinsing step.

3. Step 3

   Warm the sunflower oil in a small pan over medium heat. Add the red pepper flakes, cumin, chili flakes, and a generous pinch of salt to a small heatproof bowl. Once the oil is shimmering (ensure it doesn't start smoking), carefully pour it over the spices in the bowl and stir to combine everything with the oil. Set aside.

4. Step 4

   Place the pan back on medium-low heat and toast the sunflower seeds for 3-5 mins until they begin to turn golden. Remove from the heat. In a small bowl, combine the tahini and a pinch of salt with 5-6 tbsp water, stirring until the mixture is smooth and pourable. Set it aside.

5. Step 5

   Place the tofu in a shallow bowl or on a plate, gently break it apart, and drizzle with the soy sauce and the chili oil prepared in step 3.

6. Step 6

   Evenly distribute the noodles into serving bowls, then add the tahini sauce, cabbage, pickled carrots, tofu, toasted sunflower seeds, herbs, and spring onions on top. Finish by drizzling the carrot pickling liquid over and serve.