Thai Noodle Salad

Do you know that feeling when you crave a salad and something filling at the same time? Well, with this Asian noodle salad, you won’t leave the table hungry and your body will be nourished with a satisfying meal! If you like it spicy, just check my notes! Spicy or not, this salad tastes wonderful warm or cold and best the first day.

Ingredients: (for 4 – 5 servings as a complete meal)

• 16 oz (450 g) Pad Thai rice noodles (I used brown rice noodles)

For oven:

• 10 oz (280 g) shiitake mushrooms, sliced
• 16 oz (450 g) extra firm tofu, patted dry, cut into small cubes
• 1/3 cup (80 ml) tamari/gluten free soy sauce
• 2 Tbsp maple syrup
• 2 tsp Thai seasoning
• 4 Tbsp extra virgin olive oil

Veggies:

• 1 cup (130 g) cooked, shelled edamame
• 1 red bell pepper, cut into wedges, diced or 4-5 sweet mini peppers, cored and sliced
• 3 green onions, thinly sliced
• 2 stalks celery,diced
• 1 carrot, finely diced or shaved
• 3 leaves kale, stems removed, chopped, massaged

For the dressing:

• 4 Tbsp brown rice vinegar
• 1 Tbsp maple syrup
• 3 Tbsp tamari/gluten free soy sauce (more to taste)
• ½ cup (120 ml) orange juice (fresh pressed is best)

Top with:

• fresh cilantro (or parsley)

Preparation:

Follow instructions on package to cook Pad Thai noodles. When done, drain and rinse thoroughly with cold water to make sure noodles don’t stick together.

Cut shiitake and tofu, then transfer onto a rimmed baking sheet.

Set oven to high broil and place rack in center position.

Blend tamari sauce, maple syrup, Thai seasoning, and olive oil, then pour over tofu and mushrooms.

Use either a spoon or your hands to coat and combine, then spread evenly on the baking sheet.

Broil for 10 minutes, flip, then broil for another 10 minutes. The liquid should have gone for the most part, but you also don’t want anything charred, so keep checking!

While shiitake and tofu are broiling, cut the veggies and place into a salad bowl.

When tofu and shiitake are ready, add them to the salad.

Combine dressing ingredients, pour over veggies, and toss.

Add noodles, and thoroughly combine the ingredients.

Top with cilantro and enjoy warm or cold!

Notes:

• For 2 – 3 servings just use half of the ingredients. You might have to reduce the broil time!
• For a spicy note, try this salad with sambal oelek, a hot chili paste that tastes wonderful in Asian dishes. Make sure it’s vegan! Extremely delicious and piquant!