Fake out Take out Cold Noodle Salad
jackie
When the craving for noodles hit, this is the salad to make!
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Side Dish
Cuisine Asian
For the dressing
- 3 tbsp reduced soy sauce, tamari, or liquid aminos
- 1.5 tbsp sesame oil
- 1.5 tbsp neutral oil
- 1.5 tbsp rice wine vinegar
- 1.5 tbsp light brown sugar or coconut sugar
- 3 large garlic cloves, minced
For the salad
- 3 large carrots, shredded
- 1 large cucumber, peeled and chopped
- 1 large bell pepper, chopped
- 1/2 cup salted peanuts
- 1/2 cup scallions
- 2-3 tbsp sesame seeds
- 4 ounces vermicelli rice noodles or angel hair pasta
- 3/4 lb crispy or grilled chicken or crispy extra firm tofu*
For Crispy Tofu
For crispy tofu, preheat the oven to 425 degrees. Then, wrap the tofu in paper towels and press the tofu by placing a heavy pan on top for about 30 minutes. After the 30 minutes, cut the tofu into cubes. In a large bowl, combine 1/2 cup of arrowroot flour, salt, pepper, and garlic powder and toss the tofu in the mix.Line a baking sheet with parchment paper and place a cookie rack on top of the baking sheet. Place the tofu on the rack and then spray with nonstick spray. Cook for a total of 20-25 minutes, flipping halfway (and spraying with more nonstick spray). Remove from the oven and set aside.
Keyword cold noodle salad, non dairy, noodles, peanut salad, salad, take out