Thai Noodle Salad

4 from 1 ratings

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.

Servings

servings

Ingredients

1/3 cup pure maple syrup
2 tablespoon soy sauce or tamari
1 tablespoon toasted or roasted sesame oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ to ½ teaspoon cayenne pepper
1 package tofu spaghetti or fettuccine, such as pasta zero
½ small purple cabbage or 1/4 regular green cabbage, coarsely chopped
1 large carrot, coarsely shredded
5 scallions, sliced
½ cup chopped peanuts
1/3 cup chopped fresh cilantro
2 teaspoon lime juice

Directions

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.