A hearty combination of noodles, vegetables and tofu makes this salad a balanced main meal and the tangy cucumber dressing ensures its enduring popularity.
• You can use a plain or marinated tofu in this salad – just make sure you pick a firm one so that it will hold together when you cut it. * • To hard-boil eggs, put the eggs in a small saucepan of water and bring to the boil. Cook for 6–8 minutes, depending how hard you like your eggs. Drain, then refresh under cold running water. When cool enough to handle, peel the eggs, then cut into quarters.