Description
A healthy, delicious recipe for Asian Noodle Salad packed with veggies, vermicelli rice noodles, and crispy tofu ( or chicken) that can be made ahead- perfect for meals on the go or workweek lunches! Vegan and GF adaptable.
Ingredients
- 4 ounces vermicelli rice noodles
- 4 cups shredded cabbage (purple, green, napa, or a mix)
- 4 cups chopped veggies (snow peas, bell pepper, edamame, bok choy, shredded carrots)
- 4 scallions, sliced at a diagonal
- 1/8-1/4 cup finely sliced red onion
- 1 bunch cilantro (chopped)
- optional: 12-16 ounces crispy tofu, or leftover rotisserie chicken
Optional Garnishes: 2- 3 tablespoons toasted sesame seeds, ¼ cup roasted peanuts
Asian Dressing:
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 1/3 cup rice wine vinegar
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons soy sauce or gluten-free liquid aminos
- 1 teaspoon ginger, grated (or ginger paste)
- 1 teaspoon salt, more to taste
- 1 teaspoon Sriracha (optional, more to taste)
Instructions
- Soak noodles in boiling water until al dente. Strain.
- Make protein if using. Cook the crispy tofu and set it aside.
- Dressing. Whisk the dressing ingredients together in a small bowl.
- Combine. Place the veggies, rice noodles, scallions, red onion, and cilantro in an extra large bowl and give a toss.
- Dress. Add the dressing and protein to the salad (or serve it on top) and toss well.
- Taste and adjust salt and Sriracha to taste.
- Garnish. Sprinkle with sesame seeds, roasted peanuts, and sprouts if using.
Notes
Tofu: If adding tofu, you can purchase pre-baked tofu or make our crispy tofu with salt and pepper, or this Sticky Glazed Tofu. Or make our baked miso tofu.
If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.
If using chicken, leftover rotisserie would work great here, shredded into small bites—or this simple seared chicken breast.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7.1 g
- Sodium: 481.6 mg
- Fat: 13.9 g
- Saturated Fat: 1.8 g
- Carbohydrates: 22.6 g
- Fiber: 2.8 g
- Protein: 5.3 g
- Cholesterol: 0 mg
