EAT: COLD NOODLE SALAD — KELSEY KAGAN

Hot day that won’t quit being hot? Make this cold dish full of fresh veggies! It’s super simple and can be tweaked in so many ways it’s almost not even a recipe.

INGREDIENTS

Carrots

Red Cabbage

Radish

Tofu or tempeh of some kind

Cucumber

Onion

Peanuts (for garnish)

Fresh herbs - mint, cilantro, Thai basil are all delicious.

Limes

SAUCE

White vinegar

Fish sauce (can be omitted, or use vegan alternative)

Lime juice

Sugar

Red Pepper flakes

NOODLES

1 package of Lotus Foods Rice Ramen - I used wakame and brown rice in vegetable broth.

TOOLS

Pan

Stove

Cutting board + knife

Jar

Olive oil or butter

STEPS

SLICE and dice all of your veggies. I cut them super super thin so they can absorb more of the yummy sauce.
CUT up your tofu or tempeh, and fry it on high heat in oil. Don’t use too much oil, because you’re going to use this same pan to boil water in later and dont want a big ol’ mess.
MIX sauce ingredients while the protein is cooking. I dump everything into a mason jar and add more of the ingredients to get the flavor I’m going for. close the lid and give it a good shake!
SET aside all of your yummy ingredients on a plate.
BOIL water in your same pan (yay! less dishes!) for a few minutes, then add in the noodles. Cook for 4 minutes or less, then drain the water into your grey water catch. Add the seasoning from the package, I used about half, and some of your sauce so the noodles don’t stick together.
COMBINE all ingredients in a fancy display or toss them all in a big bowl.
GARNISH with fresh herbs if you brought them, and chopped peanuts, and squeeze some lime over the top of the entire dish.
EAT!

Had to move inside because the wind was knocking me over.

The most colorful and fresh little bite!