Noodle Toss

Ingredients:

• 4 tbsp. Crunchy Peanut Butter
• 2 tbsp. Roasted Cashews
• 1 tbsp. Toasted Sesame Seeds
• tsp. Soy Sauce
• tsp. Sirrachi Hot Sauce
• 8oz Shredded Red Cabbage
• 6 Small Red Orange, Red and Yellow Sweet Bell Peppers
• 3 Cups of Shredded Baby Carrots
• 1 pkt Button Mushrooms
• 1 pkt Extra Firm Tofu
• 8 oz of Asian Rice Noodles
• 1 tbsp. fresh ginger juice

How to make the salad:

• Cook rice noodles as per packet instructions being careful not to overcook them.
• Drain and rinse in cold water
• Toss  lightly in canola oil
• Cut bell peppers in rounds and dice lengthwise carrots and red cabbage
• Slice the mushrooms and sauté in a pan with a drizzle of canola oil and spoon of butter until browned
• Cut tofu into cubes and sauté gently until browned
• Now gently toss all the veggies and noodles together
• Now for the dressing, take the peanut butter and add a few tablespoons of hot water a few dashes of soy sauce and hot sauce
• Stir until you have a creamy but not too thick a mixture(Add more hot water if necessary) then add the juice from a piece of freshly grated ginger
• Drizzle over the salad and gently mix
• Toast a handful of sesame seeds in a pan 
• Sprinkle over the salad along with toasted cashews. Season with a little salt and another dash of hot sauce and soy sauce if needed
• Garnish with some finely chopped spring onions.

This is one of my favorite salads. Its a meal in itself with an abundance of textures and flavors.

The crunchy nuts and veggies against the noodles and tofu are delicious. The dressing is so simple to make and far more preferable to store bought sauces and dressings which can be loaded with sodium, sugar, fat, hydrogenated oils and artificial flavors and preservatives.

This is a healthy and fresh salad meal that everyone will love!