Cool Vegan Noodle Salad
Ingredients
Zingy Almond Butter Sauce
-
1
inch
fresh ginger, peeled
-
1
small clove
garlic
-
¼
cup
almond butter
-
1
tablespoon
Tamari
-
1
tablespoon
fresh lime juice
-
1
teaspoon
agave nectar
-
½
teaspoon
chili flakes
-
¼
cup
water
Noodle Salad
-
½
package
brown rice noodles (about 6 ounces)
-
1
medium
zucchini
-
½
cup
shelled fresh peas
-
1
handful
fresh snap peas
-
3
handfuls
fresh watercress
-
2
tablespoons
chopped Thai basil
-
1
medium
green onion, sliced
-
1-2
medium
peaches
-
2
teaspoons
coconut oil
-
½
package
firm organic tofu (about 8 ounces)
-
1
pinch
chili flakes
-
1
teaspoon
lime zest
-
1
tablespoon
sesame seeds
-
3
tablespoons
almonds, chopped
-
to taste
sea salt and ground black pepper
Instructions
- Make the almond butter sauce by blending ginger, garlic, almond butter, tamari, lime juice, agave nectar, chili flakes, and water until smooth.
- Cook the noodles as per package instructions, rinse, and cool them in a colander.
- Shave zucchini into noodles and mix with the cooled noodles, seasoning with salt and pepper before refrigerating.
- Prepare the peas, snap peas, watercress, Thai basil, green onions, and peaches, then mix them into the bowl of noodles with half of the almond butter sauce.
- Heat coconut oil in a pan and sear the diced tofu until golden brown, seasoning with salt, pepper, chili flakes, and lime zest.
- Top the noodle salad with crispy tofu, drizzle with remaining almond butter sauce, and garnish with sesame seeds and chopped almonds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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