- 2 cups (uncooked) noodles (preferably small noodles like macaroni or fusilini
- 1 tsp. yeast flakes
- 1 tsp. black salt (Kala Namak – absolutely essential for the eggy taste)
- 1 tsp. onion powder
- ¼ tsp. garlic powder (you can also use fresh garlic, if you wish)
- ¼ tsp. turmeric powder (for the yellow color)
- ½ tsp. sweet paprika powder
- 1 Tbsp. mustard
- 1 medium sized pickle
- 1 jar vegan mayo (225ml. – mine was already herbed with pickles and dill)
- few tablespoons pickle water
- chopped chives and parsley
- Cook your noodles in salted water. It´s totally okay to overcook them. They have to be soft in order to blend them.
- Drain your noodles, but save some of the cooking water (just few tablespoons). Put the noodles with some of the cooking water (just a little to make the blending easier) into a blender and add all the ingredients listed above (except of the fresh herbs). Blend on high speed until blended through and homogenous. You should still have some “noodle lumps”, the salad doesn’t have to be perfectly smooth.
- Now, add the chives & parsley and mix until combined.
- The mixture will be probably very thick, so add a few tablespoons of the pickle water or plant based milk or some soy yogurt to make it more fluid. It should be creamy & thick, but also spreadable.
Notes: The salad continues to thicken while staying in fridge, because the noodles tend to soak up the liquids, so you can add some more soy yogurt or milk on the next day before eating.