Thai Sesame Noodle Salad
Servings 5 Lunches
Ingredients
Noodle Salad
- 1 Cup Shredded Purple Cabbage
- 3 Cup Cooked Rice Noodles
- 1 Cup Shredded Carrots
- 1 Cup Edamame
- 1 Block Pressed Tofu
- 1/4 Cup Green Onions Chopped
- 3 Tbsp Cilantro Chopped
Sesame Peanut Sauce
- 1/4 Cup Soy Sauce or Coconut Aminos
- 1/4 Cup Sweet Chili Sauce
- 3 Tbsp Sesame Oil
- 2 Tbsp Natural Peanut Butter or Nut Butter of Choice
- 2 Tbsp Rice Vinegar
- 1 Tsp Sriracha
- 4 Cloves Garlic Minced
- 1 Lime Juiced
Instructions
- Press tofu by placing it in a towel and putting a large pan on top of it for an hour
- Cut into small pieces and coat with tapioca flour
- Heat in pan over medium heat with avocado oil until crispy on edges
- Cook rice noodles in water for 5 minutes, strain, and add to a large bowl
- Chop up red cabbage and add 1 cup to noodles (I brought pre chopped to make it easier)
- Defrost edamame and add 1 cup to the dish as well
- Add 1 cup carrots, cooked tofu, cilantro, and green onions to large bowl
- Mix together peanut sauce in a seperate bowl and pour over noodle mixture
- Combine and divide into four meals and top with sesame seeds
- Eat cold or hot throughout the week!
