Ingredients:

Noodles:

2 ounces dried rice sticks or vermicelli

1 teaspoon sesame oil

Pinch of red pepper flakes

Tofu:

8 ounces of Biona Organic Tofu

1 tablespoon sesame oil

Vegetables:

1 cup Biona Organic Kimchi

1 medium carrot

4 lettuce leaves

8-12 Korean perilla leaves (optional)

1 bunch chives

Sauce:

6 tablespoons soy sauce

4 tablespoons sesame oil

4 teaspoons Korean chilli powder or any chilli powder of your choice

2 teaspoons toasted sesame seeds

Wraps:

8 (8-inch) or 12 (6-inch) round rice paper wrappers

 

Method:

Noodles:

Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water.

Place noodles in a bowl and use scissors to cut them into fourths. Toss with the seasme oil and red pepper flakes.

Tofu:

Cut tofu into strips and press between clean kitchen towels or paper towels to get rid of excess water.

Heat sesame oil in a skillet and fry tofu, turning once, until golden. Drain excess oil.

Vegetables:

Julienne the carrots.

Using your hands, squeeze the liquid out of the kimchi into a small bowl. Add carrots and toss. 

Remove the ribs from the lettuce and tear the leaves into 8-12 pieces. 

Cut the chives in half.

For the sauce:

In a small bowl, whisk together ingredients for sauce. Set aside.

To assemble:

Windmill products used in this recipe