The warm summer days are finally here and who says you still can’t enjoy your favourite winter dishes?!
I love salads during the summer, but we all know they can get a little repetitive. This week I created a delicious noodle salad and freshened it up with raw carrots, bell peppers and cucumber. The tangy dressing gives it a close resemblance to a Pad Thai so I was instantly in love with this dish.
Options for protein are limitless, but I crumbled up tofu and mixed it into the dressing to give the texture of a scrambled egg.
Top this dish off with some raw veggies, cilantro and chopped peanuts, and you’ll forget why you ever doubted the beloved salad.
1/2 package flat rice noodles
1/4 block chicken/beef/salmon/tofu
2 cups matchstick cucumber
2 cups shredded carrots
1 cup sliced bell pepper
1/4 Cup chopped cilantro
1/3 cup soy sauce
1/4 cup rice vinegar
2 tbsp lime juice
1 tbsp curry paste
1 tbsp agave syrup
1 tsp sesame oil
- In a large pot of boiling water, cook noodles for 5 to 8 minutes or until tender. Drain and rinse with cold water. Transfer into a bowl.
- Chop up vegetables and cilantro and add to noodles.
- Dressing: Combine all ingredients in a small bowl. Pour sauce over noodles.
- Sprinkle chopped peanuts. Enjoy!