This healthy Oriental Noodle Salad recipe is a FAMILY favorite – easy, gluten free and vegan! The dressing is really tasty, and forgiving. You can adjust according to taste and it is also good with a little fresh ginger or peanut butter (for a thai peanut flavor). * This recipe makes A LOT of salad! Great for a dinner party or lunch with your friends! This recipe was inspired by our great friend Ali Eisenach’s Oriental Salad in her ”When Life Gives You Friends” cookbook, visit her at lemonpoppycake.com.
1/2 cup oil (you can use olive oil)
4 T. sesame oil
3/4 cup soy sauce
2/3 cup red wine vinegar
4-6 T. agave nectar (adjust to taste)
1/2 t. pepper
Combine dressing ingredients in a blender and pulse until combined. Set aside while you cook tofu and noodles.
1 T. coconut oil
1 lb. extra firm tofu, cut into 1″ pieces
12 oz. rice noodles (or more)
Cook tofu in coconut oil In a large skillet until brown and crisped on the edges (season with a little salt). Remove from heat. Boil noodles until soft. drain and set aside. Pour half of the dressing directly onto the noodles and let marinate while you prepare the salad ingredients.
In a large bowl combine:
6-8 cups spinach
4 green onions, diced
1 large orange, peeled and cut into sections
2 red peppers, sliced (you can use orange or yellow peppers)
2 cups sugar snap peas
Add noodles, tofu and pour remaining dressing on top. Eat right away or chill before serving (I generally like to toss all the ingredients together right before serving…if you need to prepare noodles and tofu earlier in the day, just cover or place in large zip lock bags in the fridge until you are ready to serve). If you choose you could substitute the tofu for chicken. Enjoy!
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