Rice Noodle Salad

Rice Noodle Salad with Tempeh

This s a great salad to make ahead of time and divide up for lunches during the week. I find the flavor gets better after time.

You do not need to use tempeh but I love it, especially in this salad. You could use chicken or tofu ( if you use tofu please try sprouted tofu, healthier and less processed).

You will need:

*one package of rice noodles ( I buy the thicker linguine style noodle not stick noodles)

*three carrots

*half a red/purple cabbage ( easily could use green or savoy cabbage)

*one bunch green onions

*one package tempeh ( I used garden veggie this time but garlic would be great too!)

*two tablespoon high temperature oil ( coconut or avocado work well)


*soy sauce or Bragg Aminos 1/4 cup

*garlic 1/2 tablespoon

*Tahini 1 tablespoon

*rice wine vinegar 1/4 cup

*toasted sesame oil 1 teaspoon

*Sriracha 1 teaspoon to 1 tablespoon

Chop, grate on a box grater, or use a food processor to get your cabbage, green onions, and carrots ready for your salad. Put ingredients into a large mixing bowl. As each item is done cooking just throw it into the bowl.

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I cut my tempeh in half and then in half inch cuts along the long side.

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Next, in a large fry pan I add two tablespoons avocado oil and set the heat to medium high. When the pan is hot I add in the tempeh and turn regularly so they do not burn. They cook quickly but tend to spit a bit. I used a mesh top here. If you use a lid they steam more then they get crispy. Crispy is good but not absolutely necessary. Throw into the mixing bowl with veggies.

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In a large pot bring water to a boil. Add in your noodles once boiling. Cook to box or bag recipe. Drain and rinse in COLD water! This is a must. Toss in the bowl with the veggies and tempeh.

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Sauce: add ingredients into a blender or jar with lid and mix well. Pour over salad and taste. Add more of anything to your enjoyment.

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