Summer Cold Noodle Bowls
Recipe by Fran Allen
Ingredients
21
Time
35m
Serves
4
These are the perfect warm weather meals. Easy to make quickly or in advance and loaded with a satisfying colour and crunch! These bright beautiful noodle bowls are inspired by Vietnamese Bun (Rice vermicelli) bowls and make a perfect packed lunch, quick dinner or picnic meal. When making ahead remember to leave the dressing on the side until you are ready to serve. Feel free to get creative with the veggies and use what you have available (extra veggie ideas in the note section) One kitchen tool that will save you plenty of time here is a mandoline or veggie slicer. These make wonderfully thin slices and help to create that crunchy texture we’re after. You can usually find these online or at an asian grocery store in the utensil section. Feel free to slice these with a knife or experiment with a veggie peeler too!
Vegan
Lunch
Ingredients
1/2 Cup
Rice Vinegar
1 1-inchpiece
Ginger
4 Tbsp
Tahini
1 Tbsp
Sesame Oil
2 Tbsp
Soy Sauce
1 Tbsp
Maple Syrup
1
Jalapeno
3 Tbsp
Water
8 oz
Soba Noodles
1 block
Firm Tofu
2
Carrots
3
Radishes
1 head
Romaine Lettuce
1/2
English Cucumber
1 heaping cup
Fresh Cilantro
1/2 cup
Thai Basil
1/2 cup
Mint
1 cup
Raw Cashews
1 tsp
Kosher Salt
1/4 cup
Toasted Sesame Seeds
1
Lime
Instructions
1
To make the dressing, combine: rice vinegar, ginger, tahini, soy, maple syrup, chilies and water in a bowl. You are looking for a light and creamy consistency to evenly coat the noodles. Taste and adjust the seasonings to your liking if needed. Set aside until the bowls are ready to assemble. The dressing can be made 1-2 days in advance if necessary.
2
In a heavy bottom skillet on medium heat, heat your raw cashews until fragrant and toasted. Feel free to add a tsp of salt while they are still warm and set aside.
3
Prepare the tofu by draining it . Cover the tofu in a clean kitchen towel or paper towel, place on a plate and then press with an additional heavy plate on top. This will help to remove any further water from the tofu and help to give your tofu better texture and more absorption of the dressing later on. Once thoroughly drained, chop into one inch cubes and set this aside until you are ready to assemble.
4
Now cook your noodles according to the package instructions. Once cooked, rinse under cold water, drain thoroughly and set aside.
5
Divide your noodles into 4 bowls and top with your assortment of chopped veggies and herbs. You can also set this up like a salad bar and have your guests serve themselves! Pour the dressing over each bowl and serve topped with toasted cashews or sesame seeds. Enjoy!
6
Notes: To make this dish gluten free, use gluten free rice noodles or buckwheat soba and substitute the1 Tbsp soy sauce for equal amounts of gf tamari or coconut aminos. Feel free to make this dish without tofu and instead substitute cooked chicken, salmon, shrimp or beef. Add whatever veggies you have on hand, other favorites include: shredded purple cabbage, finely sliced red pepper and shredded kohlrabi.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
