Asian Noodle Salad

Personally, I find lunch a pretty annoying meal. It’s right in the middle of the day, there’s only so many “lunch” type meals to choose from, no realistic working person really has time to whip up a gourmet lunch – It’s just a bit complicated, right? Well, that’s why I have made it my mission to create recipes that are quick, easy, and simple yet taste delicious and can be prepped for an entire week. In doing this, (not to toot my own horn), but I have some pretty tasty recipes on rotation that take less than 30 minutes to prep and truly make me excited to take my lunch break to sit down and enjoy what feels like a gourmet meal but realistically I was able to whip up with minimal ingredients. Now, if you’re a hard working person that is typically busy in the afternoon and also finds lunches “annoying”, you have found the right blog. And even better, you’ve stumbled on the right recipe because this salad is definitely something I am always running back to, it’s just that good.

This Asian Noodle Salad is refreshing and zesty with a hint of spice, and packed with plant-based proteins, fiber-rich vegetables, energizing carbs, and satisfying healthy fats. I know I say this a lot in my recipes (I want to think it’s a good thing), but this recipe is also a great way to use up whatever you have lying around in the fridge too. The vegetable combination I use here is geared toward more tradition Asian-style, but if you have other vegetables on hand use them up! You really can’t go wrong in the kitchen, and who knows maybe you’ll find another vegetable combination you prefer. Don’t have any green cabbage? Replace that with chopped spinach if you’ve got it. Don’t like celery? Top with some fresh cucumber after cooking for that watery crunch. I love creating recipes that are versatile and customizable so you don’t always have to run to the grocery story to buy exact ingredients and you can make it however you like it. The most important part is having a meal with all the basic nutrition components your body needs (a carb, protein, healthy fat, and a rainbow of fruits/vegetables) and making it taste delicious for you and your family.

Nutrition Facts:

• Tofu is made from soy milk and originates from China. Soy beans are one of the few plant-based proteins that contain all 9 essential amino acids your body needs, making it a great protein option. Tofu contains an array of other nutrients including calcium, manganese, copper, selenium, Vitamin A, iron, and many others.
• Edamame is a legume and are also known as immature soybeans. As mentioned above, soy is a plant-based protein that provides the body with all 9 essential amino acids, making edamame a complete protein. The little beans also pack in a lot of nutrients including magnesium, iron, calcium, phosphorus, potassium, folate, vitamin K, B vitamins, and others. They are also a great source of fiber and antioxidants.

Servings: 5

Ingredients: Tofu

• 14oz. extra firm tofu (drained, squeezed, and cubed)
• 1/2 tsp garlic powder
• 1/2 tsp onion powdeer
• 2 Tbsp coconut aminos
• 1 Tbsp sesame oil

Ingredients: Veggies & Noodles

• 1 package brown rice ramen noodles (I like the brands: Lotus Foods & Ocean’s Halo)
  • Side Note: These are just the noodles, try to avoid packages that contain added seasonings due to very high sodium content
• 1 Tbsp sesame oil
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 3 celery stalks (finely diced)
• 1 bunch green onions (thinly sliced)
• 1 cup shelled edamame (frozen)
• 2 Tbsp coconut aminos
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Optional depending on storage preference (read below): 1 extra Tbsp sesame oil, juice from 1/2 lime

Ingredients: Dressing

• Juice from 1 lime
• 1 Tbsp sesame oil
• 2 Tbsp coconut aminos
• 3 Tbsp rice vinegar
• 1 Tbsp honey
• 1 Tbsp Sriracha sauce
• 1/4 tsp garlic powder
• 1/2 tsp onion powdr
• 1/2 tsp sesame seeds

Instructions: Tofu

1. Combine the diced tofu with the garlic powder, onion powder, and coconut aminos and ideally let marinate for 1-2 hours in the fridge before cooking.
2. Heat a pan over medium heat and then add the sesame oil.
3. Add the marinated tofu and saute for about 10 minutes, stirring/flipping the tofu to brown all sides.
4. Remove from the pan and set aside.

Instructions: Veggies & Noodles

1. Cook the noodles per package instructions.
2. While the water is boiling for the noodles, add the second sesame oil amount to the pan and heat over medium heat.
3. Add the shredded cabbage, carrots, and diced celery to the pan. Saute for about 10 minutes or until the veggies are soft and slightly browned.
4. Add the green onions and edamame and cook for about 5 more minutes or until the edamame is thawed.
5. Add the coconut aminos, garlic powder, and onion powder and saute for another 2-3 minutes until all the veggies are well coated.

Instructions: Dressing

1. Combine all ingredients in a bowl and whisk until well combine.
2. Either set aside for the next step or store in an airtight container in the fridge for up to 5 days (read below). My favorite way to store is in a mini mason jar!

Instructions: Asian Noodle Salad

1. Combine the cooked veggies, tofu, and noodles in a large bowl and gently stir to combine using tongs or a spoon.
2. Personally, I like to add the dressing each day to a single portion right before I eat it to avoid any soginess. If you choose to do this, add an addition tablespoon of sesame oil and a squeeze of 1/2 a lime to the mixture to avoid dryness.
   • Alternatively, you can add the dressing directly to the noodle mixture and let marinate in the fridge for the week if you don’t mind softer veggies!
   • Note: If choosing to add the dressing the day of, the recipe creates 2 Tbsp portions for 5 days.
3. This portions out 5 servings to have lunch prepped and ready to go Monday-Friday. Enjoy cold!