Thai Noodle Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/3 cup pure maple syrup
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon toasted or roasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • ¼ to ½ teaspoon cayenne pepper
  • 1 package tofu spaghetti or fettuccine, such as pasta zero
  • ½ small purple cabbage or 1/4 regular green cabbage, coarsely chopped
  • 1 large carrot, coarsely shredded
  • 5 scallions, sliced
  • ½ cup chopped peanuts
  • 1/3 cup chopped fresh cilantro
  • 2 teaspoon lime juice
Directions
  1. In a medium bowl, whisk together the syrup, soy sauce, oil, garlic, ginger, and cayenne pepper.
  2. Rinse the tofu pasta for several minutes in a colander, then place in a dry, nonstick skillet over medium heat for 3 minutes, stirring occasionally. Set aside to cool.
  3. Place the cabbage, carrots, scallions, peanuts, and cilantro in a large bowl. Add the cooled noodles and set aside.
  4. Add the dressing to the salad and toss gently to combine. Drizzle with the lime juice and serve.