Asian Noodle Summertime Salad
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
A crunchy flavor filled salad with tofu noodles that is vegan and makes a meal on it's own or is great with any BBQ meat!
  • 2 - 8 oz. packages of Tofu Shirataki spaghetti noodles
  • 12 oz. bag fresh rainbow slaw mix, or plain slaw
  • 3 green onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ cup cilantro, chopped
  • 1 cup salted, roasted peanuts
  • 2 Tbsp. sesame seeds
  • 1 Tbsp. fresh ginger paste
  • 3 Tbsp. super fine sugar or 4 Tbsp. sugar
  • 1 tsp. finely minced garlic
  • ½ tsp. crushed red pepper flakes
  • ½ cup unseasoned rice vinegar
  • ½ cup canola oil
  • 4 tsp. sesame oil
  • Salt to taste
  1. Drain, rinse and cook tofu shirataki noodles according to the package. Set aside to cool.
  2. In a small bowl or dressing shaker, mix the ingredients and whisk or shake well.
  3. In a large bowl toss the the salad ingredients with the cooled noodles, omitting the sesame seeds for now. Toss the salad with the dressing, use as much as you want, there may be some left over for another use. Garnish the top of the salad with the sesame seeds. Let sit for a few hours or serve immediately.
Recipe by Noshing With the Nolands at