Clay pot noodles with beetroot and smoked tofu Recipe | Samsung Food App

Ingredients

• 200g mung bean glass noodles
• 1 tbsp light soy sauce
• 1 red onion, chopped
• 1.5cm ginger, peeled
• 5 cloves of garlic, chopped
• 400g raw beetroot, peeled and roughly chopped
• 80g walnuts, plus 10g to garnish
• 20g fresh coriander
• 4 tbsp rapeseed oil
• 1 tsp salt
• 2/3 tsp ground black pepper
• 200g smoked tofu, very thinly sliced
• 4 spring onions, finely sliced
• 2 tbsp light soy sauce
• 2 tbsp kecap manis
• 1 tbsp toasted sesame oil
• 250ml vegan vegetable stock