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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!