Summer Cold Noodle Bowls

Name: Summer Cold Noodle Bowls
Cook time: 35 min
Yield: 4 servings
Ingredients: Rice Vinegar; Fresh Ginger; Tahini; Sesame Oil; Soy Sauce; Maple Syrup; Jalapeno; Water; Soba Noodles; Firm Tofu; Carrots; Radishes; Romaine Lettuce; English Cucumber; Fresh Cilantro; Thai Basil; Mint; Raw Cashews; Kosher Salt; Toasted Sesame Seeds; Lime

Summer Cold Noodle Bowls

Summer Cold Noodle Bowls

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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Serves

4

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!

Lunch

Vegan

Ingredients

1/2 Cup

Rice Vinegar

1 Tbsp

Fresh Ginger

grated

4 Tbsp

Tahini

1 Tbsp

Sesame Oil

2 Tbsp

Soy Sauce

1 Tbsp

Maple Syrup

1

Jalapeno

finely chopped

3 Tbsp

Water

8 oz

Soba Noodles

350 g

Firm Tofu

(1 block)

2

Carrots

finely sliced

3

Radishes

finely sliced

1 head

Romaine Lettuce

shredded

1/2

English Cucumber

finely sliced

1 cup

Fresh Cilantro

heaping

1/2 cup

Thai Basil

1/2 cup

Mint

1 cup

Raw Cashews

optional

1 tsp

Kosher Salt

1/4 cup

Toasted Sesame Seeds

1

Lime

cut into wedges for serving

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.

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More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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