This simple shiratake noodle salad can be served cool, at room temperature, or even warm depending on your mood. Add any vegetables you have on hand like baby bok choy or broccoli. Recipe courtesy of Nasoya.
Purple cabbage offers gorgeous color to this colorful salad. Please note, however, that it may impart a violet color to the noodles if not consumed at the time of preparation.
In a medium bowl, whisk together the syrup, soy sauce, oil, garlic, ginger, and cayenne pepper.
Rinse the tofu pasta for several minutes in a colander, then place in a dry, nonstick skillet over medium heat for 3 minutes, stirring occasionally. Set aside to cool.
Place the cabbage, carrots, scallions, peanuts, and cilantro in a large bowl. Add the cooled noodles and set aside.
Add the dressing to the salad and toss gently to combine. Drizzle with the lime juice and serve.