South Asian Noodle Salad
Lunch, Dinner, Snack
On the topic of balance and finding time as we slide further into fall routines—let’s chat about meals!
The other night, as the clock ticked closer and closer to the kids’ bedtime, dinner had still yet to be made. We were all zonked after a long day, but we knew we had to get a good meal in before it was too late. There was a sudden rush of inspiration and Aidan came up with this delicious South Asian-inspired Noodle Salad, using ingredients we had in the fridge.
This recipe only takes 15 minutes to make and is perfect when you’re craving something fresh, flavourful and filling. You simply can’t go wrong!
*Note: The flavours continue to deepen in this dish as it rests in the fridge. Keeps for several days after prepared.
- 2 garlic cloves, finely chopped
- 1/4 cup tamari
- 3 small limes, juiced (strain juice to remove pulp)
- note: depending on size of your limes, ensure tamari and lime juice ratio is about the same
- 1 tbsp curry powder
- 1.5 tbsp coconut sugar
- 1.5 tbsp finely chopped ginger
- 1/2 sweet pepper (red or orange, we used both), julienned
- 1 carrot, finely shredded
- 2 green onions, finely chopped
- a handful (6-8) of fresh cherry tomatoes
- 1/2 block of firm or semi-firm tofu, cut into tiny cubes
- 1 large package of dry glass noodles
- a handful of roasted peanuts
Boil a kettle of water and place dry glass noodles in a large bowl. Coat/cover the noodles in hot water and let sit for 3 min. Run noodles under cold water, and let stand in a colander to fully drain.
In the meantime, assemble dressing (by combining ingredients listed above) and set aside.
Now that things are really rolling, chop up your vegetables and feel free to add other yummy options such as: bean sprouts, red cabbage, kale, cucumbers.
Place noodles in a large bowl, coat in dressing and top with your fresh veggies. Toss well, serve and enjoy!