Summer Cold Noodle Bowls

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.