2-3tbspsesame seedsor pumpkin seeds, cashews, or peanuts
2tbsptamarior soy sauce
1tbspapple cider vinegaror brown rice vinegar
1-2tsptoasted sesame oil
pinchred pepper flakesoptional
1tbspfresh gingergrated and squeezed for juice, optional
3-4leavesfresh Thai basilminced, optional, or handful cilantro
Start a pot of water boiling for the noodles.
Meanwhile, chop the broccoli and mushrooms, put them in a container with a tight-fitting lid. Sprinkle a tablespoon or so of tamari, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Leave them to sit, shaking occasionally while you chop the rest of the vegetables.
Once the water is boiling, add the noodles to the pot. Break them in half if you don't want the strands to be too long. Cook according to package directions.
While the noodles are cooking, make the dressing by squeezing the pulp of the grated ginger to get the juice only, into a bowl. Add the miso, tamari, vinegar, oil and red pepper flakes (if you’re using them). Whisk it until everything is combined. Add a tablespoon or two of water to thin if your mixture is thick.
Once the noodles are cooked, drain them and rinse with cold water.
Place the vegetables in a large bowl, pour the dressing over them and toss. Add the noodles, toss again. You could add some cooked tofu, tempeh, or edamame beans if you want. Serve garnished with sesame seeds, cashews, or peanuts.
Asian Rice Noodle Salad https://www.veganook.com/recipes/asian-rice-noodle-salad/ June 14, 2019